Honeyed Dragon Terrine on Crusty Bread

1. 1

   Toast the pecans in a dry skillet over medium heat, just until their scent becomes apparent.

2. 2

   Then remove from heat and let them cool in a bowl.

3. 3

   Then add the honey and mix thoroughly.

4. 4

   Let them sit at room temperature while you make the cheese component.

5. 5

   Add the grated cheddar to a small saucepan on low heat, followed by the chevre and pepper.

6. 6

   Add the mustard and mix to combine the mixture as much as possible before adding the beer.

7. 7

   After adding the beer (ale), stir and break up the goat cheese until smooth.

8. 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.

9. 9

   Top it off with the rest of the cheese and cover with plastic wrap.

10. 10

    Place it in the refrigerator for a few hours until set and creamy, but firm.

11. 11

    As for the rest of the pecans, I just make extra because I like to snack on them.

12. 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.

13. 13

    Toast the bread just until crunchy and golden.

14. 14

    Spread the still warm bread with a slice of the cool terrine.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.