Roasted vegetable and goat cheese terrine is an impressive yet relatively easy dish that can be served as an appetizer or main course. The combination of roasted vegetables, creamy goat cheese, and a crispy breadcrumb crust creates a truly delectable dish. With careful preparation and attention to detail, you can create a terrine that will wow your guests and leave them clamoring for more.
Here are our top 4 tried and tested recipes!
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
ROASTED RED BEET AND GOAT CHEESE TERRINE
Steps:
- Preheat oven to 400 degrees. Wrap beets in heavy foil. Roast until easily pierced with a knife, about 2 hours. Cool, then rub off skins with paper towel.
- Using a mandoline or sharp knife, slice beets as thin as possible. Line an 11-by-3 1/2-by-3-inch terrine with plastic wrap. Line bottom and sides with beet slices, overlapping slightly.
- Melt goat cheese in double boiler or bowl set over simmering water. Transfer to food processor, and add thyme, rosemary, truffle oil and salt and pepper to taste. Process until smooth.
- Place goat cheese in a pastry bag without a tip (or use two large spoons), and pipe into mold. Smooth mixture, and top with layer of beet slices. Press gently on top to flatten and compress. Trim any slices that extend above top, to make neat edge. Cover, and refrigerate at least 2 hours, up to two days.
- To serve, invert chilled terrine onto a plate and remove plastic wrap. Cut terrine into 16 slices, and allow to come to room temperature. Place two slices on each of eight serving plates, accompanied by a mache salad if desired.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 17 grams, Sodium 553 milligrams, Sugar 3 grams, TransFat 0 grams
PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE
Categories Food Processor Appetizer Broil Vegetarian Cream Cheese Eggplant Zucchini Chill Thyme Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
- Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
- Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
- Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
- Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.
ROASTED VEGETABLE AND GOAT CHEESE TERRINE
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line 2 large baking sheets with aluminum foil and lightly grease with olive oil. Arrange some of the eggplant, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them. Brush with olive oil and lightly season with salt and pepper. Bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices. In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper and mix well. In a 6-cup terrine (12 by 3 by 3 inches), arrange the eggplant slices crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine. The ends of the slices should overhang the sides of the terrine. Top the eggplant with thin layers of red bell pepper, zucchini, yellow squash, spinach, and yellow bell pepper. Crumble a layer of the goat cheese mixture on top of the yellow bell pepper, and repeat the layering with the remaining vegetable slices. Bring the overhanging eggplant slices up over the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil. Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours. Remove the terrine from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 thick or 2 thin slices per person with Sun-Dried Tomato Sauce and toasted croutons.
Tips:
- Use a variety of vegetables. This will give your terrine a more complex flavor and texture. Some good options include zucchini, eggplant, bell peppers, and carrots.
- Roast the vegetables until they are tender. This will help them to develop a rich, caramelized flavor.
- Use a good quality goat cheese. This is the key ingredient in the terrine, so make sure it is fresh and flavorful.
- Season the terrine well. This will help to bring out the flavors of the vegetables and goat cheese.
- Press the terrine firmly into the mold. This will help it to hold its shape when it is sliced.
- Chill the terrine for at least 2 hours before serving. This will allow the flavors to meld and the terrine to set.
Conclusion:
Roasted vegetable and goat cheese terrine is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a little planning and effort, you can create a terrine that is both beautiful and delicious.
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