Chèvre, Grape and Walnut Terrine Appetizer

There are never enough goat cheese appetizers in this world. This one sounds amazing, I cannot wait to try it. Just perfect for summer, to accompany a cool, crisp glass of white wine. Nums.

021elevinecookbook

Servings:8
Ingredients
2 cups walnuts, divided
3/4 cup honey
1 cup sliced red grapes
2 teaspoons herbes de Provence
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
1/8 teaspoon salt
4 ounces high-quality goat cheese, softened
Directions:
Coarsely chop 1 cup walnuts; chop the remaining cup of walnuts finely. Place finely chopped nuts in a large bowl and add the honey, 3/4 cup sliced grapes, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Slowly mix until all ingredients are incorporated.
Line an 8-to-10-ounce soufflé cup with plastic wrap.
Soften goat cheese to a spreadable point. Use a piping bag or spoon, fill the bottom 1/2 inch of the plastic-lined soufflé cup (this will be the top) with the goat cheese.
Add 1/2 cup of the rough-chop walnuts. Sprinkle half the remaining sliced grapes over the goat cheese. Pipe or spoon more goat cheese on top of the grapes, covering them completely. Spoon in about 1/2 inch of the walnut-grape mixture. Repeat with a layer of goat cheese, the remaining grapes, the remaining rough-chop walnuts, and a final layer of goat cheese (this will be the bottom).
Fold the plastic over the contents of the soufflé cup. Refrigerate overnight.
When you are ready to use the spread, open the plastic wrap and invert a plate over the soufflé cup. Turn the soufflé cup over, separating it from the goat cheese spread. Serve with crackers or bread.

Thanks to Small Bites Big Flavor and Food Republic for the recipe and picture!

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