Goat Cheese Terrine with Dried Figs and Hazelnuts
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 35
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- 5 grape leaves, preserved in brine
- 1/4 pound dried Turkish figs
- 1/4 cup sweet sherry
- 1 pound fresh goat cheese, divided into
- 5 equal portions, at room temperature
- 1/4 pound aged goat cheese (such as Coach Farm Aged Brick or B
Instructions:Rinse leaves under cold running water and drain in a colander. Remove stems from figs; cut figs crosswise into 1/4-inch slices. Place in a bowl and pour sherry over them. Let steep 30 minutes; then drain excess liquid.
Line a 6x3-inch loaf pan with enough plastic wrap to drape several inches over the sides.
Line sides and bottom of pan with grape leaves (over plastic wrap), letting a couple of inches of leaf drape over sides. Spread 1 portion fresh goat cheese along bottom of pan. Top with half of 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 remaining aged cheese. Lay remaining figs over cheese and top with fresh goat cheese. Cover with remaining hazelnuts. Finish with a layer of fresh goat cheese. Fold grape leaves back over terrine, followed by 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 chilled. Peel away plastic wrap carefully so that you don’t tear the grape leaves. Wrap terrines to present as gifts, or serve as hors d’oeuvres.