Goat Cheese Terrine with Dried Figs and Hazelnuts
Vegetables Recipes
Preparation Time: 20 minutes
Start to Finish Time: 5 hours
Yield: 1 terrine; about 10 to 15 servings
- 5 grape leaves, preserved in brine (available in jars in the Middle Eastern section of your grocery store)
- 1/4 pound dried Turkish figs
- 1/4 cup sweet sherry, such as Pedro Jimenez
- 1 pound fresh goat cheese, divided into 5 equal portions
- 1/4 pound aged goat cheese (such as Coach Farm Aged Brick from New York or Boucheron from France), crumbled and divided into 2 portions
- 1/2 cup hazelnuts, toasted and coarsely chopped
Rinse grape leaves under cold running water and drain in a colander. Remove stems from figs and slice figs crosswise into 1/4-inch slices. Place in a bowl and pour sherry over them. Allow them to steep 30 minutes, then drain any excess liquid. Line a 6x3-inch loaf pan with enough plastic wrap to drape several inches over the sides.
Next, line sides and bottom of pan (over the plastic wrap) with grape leaves, allowing a couple of inches of leaf to drape over the sides. Spread 1 portion of fresh goat cheese along the bottom of the pan. Top with half of the aged goat cheese. Lay half the figs over the cheese and top with another portion of fresh cheese. Cover with half the hazelnuts. Top with another portion of fresh goat cheese, then with the remaining aged cheese. Lay the remaining figs over the cheese and top with fresh goat cheese. Cover with remaining hazelnuts. Finish with a layer of fresh goat cheese. Fold the grape leaves back over the terrine, followed by the plastic wrap. Tap the pan several times on the counter to release any air. Refrigerate 4 hours to set.
The terrine should come out of the pan easily once it is chilled. Peel away the plastic wrap carefully so that you don’t tear the grape leaves. Wrap the terrines to give as gifts, or serve as an hors d’oeuvre.
Reviews by Readers
I made this on a whim for an esteemed guest who was very impressed. It has since become one of my mainstays. I make it in either a bowl so it looks like a 1/2 sphere or a thin, long loaf pan so it can be sliced for crackers. It is truly impressive and elegant; I have given the recipe out numerous times. It travels very well and makes a truly thoughtful gift. Spreading the goat cheese is hard, so I press it between cling wrap and drop it into the mold - easy. The strained sherry is very tasty as well; I use a cream sherry. – Reviewed by stephanie Dimock
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