Sonoma Goat Cheese Terrine

1. 1

   Line 3 Cup terrine with plastic wrap.

2. 2

   Process goat and cream cheese until smooth. Divide mixture between 2 bowls. In cleaned processor blend 2 tsp. garlic and basil until chopped fine. Add Asiago, 1/2 of goat cheese mixture, and salt & pepper to taste until smooth.

3. 3

   Spread basil mixture evenly in bottom of prepared terrine and chill, covered, 30 minutes.

4. 4

   In cleaned processor blend together remaining tsp garlic and tomotoes until fine. Add remaining goat cheese mixture and salt and pepper to taste and clend til smooth. Spread tomato mixture over basil mixture, smoothing surface.

5. 5

   Chill terrine, covered, at least 2 hours and up to 2 days.

6. 6

   Invert terrine onto a platter and serve at room temperature with toasts. Garnish with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.