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1.
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Line the inside of a 2-cup size bowl (I recommend using a sharp-sloping bowl thats approximately 4 inches across but this doesnt have to be exact) with plastic wrap.
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In a large bowl, mash the goat cheese and half of the cream with a fork until goat cheese is softened and combined with the cream.
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Add more heavy cream if needed.
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Season with kosher salt and black pepper.
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2.
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Spoon about 1/3 of the goat cheese mixture into the lined bowl and pack it into an even layer.
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Spread the pesto over the top of the goat cheese, almost completely to the sides of the bowl.
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Top with another third of the cheese mixture and top that with the chopped sun-dried tomatoes and all but 1/2 tablespoon of the pine nuts.
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Top it with the remaining cheese mixture.
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Pack it down, cover with the rest of the plastic wrap, and refrigerate for at least 30 minutes.
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3.
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With about half an hour before serving, take the bowl out of the refrigerator.
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Pull on the edges of the plastic wrap to loosen the terrine out of the bowl.
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Invert the terrine onto a serving plate.
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Drizzle with olive oil and sprinkle with the reserved toasted pine nuts.
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Sprinkle with more freshly ground black pepper and serve with crackers.
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Enjoy!
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Note: To toast the pine nuts, place them into a small saute pan over medium heat.
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Toast the pine nuts for 1-2 minutes, tossing occasionally, just until the pine nuts begin to get a bit golden on the outside.
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Recipe slightly adapted from finecooking.com.
