Cheese Terrine
What is Cheese Terrine?

Lovely to look at and easy to eat!

In fact, what is Terrine? Well, from the Cook Sister! blog, I found this answer: The English word "terrine" comes from the modern French word 'terrine' (an earthenware dish), which in turn came from the Old French word 'terrin' (earthen), which in turn came from the Latin word 'ternus' derived from 'terra' (earth). If people confuse 'terrine' and 'tureen' it's hardly surprising - they share these roots!

Today 'terrine' is the name given both to the pate-like dish, as well as the container (originally earthenware) in which it is made - just to confuse matters!

Traditionally, a pate consists of finely ground forcemeat and various flavorings, while a terrine is a much more rustic and chunky affair, requiring less fine mincing.

To hold together and not dissolve into a messy puddle on the serving platter, terrines need something to bind them. Some baked terrines hold themselves together after baking; others are held together by gelatin or egg custard; and others rely on the natural stickiness of their ingredients to hold their shape.

Back to Cheese Terrine. For this recipe, you'll find it's not as involved sounding as the above description. In fact, this recipe is downright easy! It's great for a Thanksgiving gathering or for any kind of party.

Make it ahead of time and make it easy on yourself!

What you'll need for Cheese Terrine:
- 1 cup Ricotta cheese
- 8 ounces goat cheese (softened)
- 1 Tablespoon
chives (thinly sliced)
- 1/4 cup pesto or pistou
- 3 Tablespoons sun dried tomatoes (finely chopped)
- 20 Kalamata olives(pitted and chopped)
- 3 Tablespoons pine nuts
(toasted and chopped)
- fine sea salt
- ground white pepper (freshly ground)

Accompaniments: fresh, toasted, sliced baguettes or crackers

What to do:
First, combine the both cheeses in a medium bowl and stir. Next, add the chives, the salt and pepper. Stir the mixture to blend.

Then, line another bowl (about 5 inches wide) with plastic wrap and leave enough extra wrap overhang to cover the terrine when you are finished.

Next, put half of the cheese mixture in your bowl and spread it smoothly. Top the mixture with half of the pesto.

Here's the fun part: Take half of the tomatoes, pine nuts and olives and scatter them over the pesto. You'll top this with the rest of the cheese mixture, reserving a little for the top layer and then repeat the scattering of the remaining ingredients. This is the start to your beautiful layers.

The very top layer will be with the remaining cheese. Cover the Cheese Terrine with the overhanging plastic wrap and chill in the refrigerator for at least 2 hours.

When you serve the terrine, just unwrap the top of it and invert it onto your favorite serving platter. Take off the plastic wrap, surround the terrine with your crackers or baguette slices and serve!

Delicious!

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