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1
Toast the pecans in a dry skillet over medium heat, just until their scent becomes apparent.
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2
Then remove from heat and let them cool in a bowl.
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3
Then add the honey and mix thoroughly.
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4
Let them sit at room temperature while you make the cheese component.
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5
Add the grated cheddar to a small saucepan on low heat, followed by the chevre and pepper.
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6
Add the mustard and mix to combine the mixture as much as possible before adding the beer.
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7
After adding the beer (ale), stir and break up the goat cheese until smooth.
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8
Pour half of the cheese mixture into the bottom of a small, ungreased cocotte or baking dish (about 4 inches in diameter) and add one layer (about half) of the pecans.
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9
Top it off with the rest of the cheese and cover with plastic wrap.
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10
Place it in the refrigerator for a few hours until set and creamy, but firm.
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11
As for the rest of the pecans, I just make extra because I like to snack on them.
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12
You could easily use the other half for another batch of this terrine, but I make some extra sweet little gems for enjoying later in the week.
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13
Toast the bread just until crunchy and golden.
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14
Spread the still warm bread with a slice of the cool terrine.
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15
Enjoy!
