Cheddar Terrine with Sundried Tomatoes and Pine Nuts

Name: Cheddar Terrine with Sundried Tomatoes and Pine Nuts
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: &frac13; cup pine nuts12 ounces Cabot Sharp Cheddar; grated (about 3 cups)2 tablespoons Cabot Unsalted Butter; softened2 tablespoons white wine2 tablespoons chopped oil-packed sundried tomatoes; excess oil pressed out2 teaspoons chopped fresh thyme

– Makes about 8 appetizer servings –

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Cheddar Terrine with Sundried Tomatoes and Pine Nuts

Looking for a no-cook, easy-to-make cheese terrine that makes the perfect appetizer when spread over crackers? Then you’ll want to make this cheddar terrine recipe to serve at your next gathering or to bring to a special celebration. Made with grated Cabot Sharp Cheddar, pine nuts, sundried tomatoes and fresh thyme, this terrine dish is full of great flavor. Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make about 8 appetizer servings, begin by placing the pine nuts in a dry skillet over medium-high heat. Shake the pan to keep pine nuts in constant motion until they’re toasted and fragrant, approximately 2 minutes. Transfer to a plate to cool.

Next, combine the grated Cabot Sharp Cheddar, Cabot Unsalted Butter and white wine in a food processor and process until well combined. If you don’t have a food processor (or don’t feel like taking it out!), you can also use an electric mixer for this step.

In a bowl, combine the cooled pine nuts with the sundried tomatoes and fresh thyme.

To make the terrine, line a mini loaf pan (or other approximate 2-cup crock or bowl) with a piece of plastic wrap, smoothing it into the pan as much as possible. Then spread one third of the cheddar mixture in an even layer over the bottom of the pan. Sprinkle half of the pine nut mixture on top, pressing it into the cheese. Repeat these two layers, then top with the final third of the cheese mixture. Fold plastic wrap over top, pressing everything together firmly and smoothing the top. Refrigerate until firm, about 3 hours.

Before serving, bring the terrine dish to room temperature. Either unmold the whole terrine and let stand for about 1 hour, or just cut off the desired number of slices and let stand until softened. Serve with crackers and enjoy!

Need another simple yet delicious appetizer that everyone will love? Try our Sundried Tomato Torte! Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this cheese terrine recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!

Ingredients

⅓ cup pine nuts
12 ounces Cabot Sharp Cheddar, grated (about 3 cups)
2 tablespoons Cabot Unsalted Butter, softened
2 tablespoons white wine
2 tablespoons chopped oil-packed sundried tomatoes, excess oil pressed out
2 teaspoons chopped fresh thyme

Directions

PLACE pine nuts in dry skillet over medium-high heat; shake pan to keep nuts in constant motion until toasted and fragrant, about 2 minutes. Transfer to plate to cool.

In food processor, combine cheese, butter and wine; process until well combined. (Alternatively, beat with electric mixer until blended.)

COMBINE pine nuts with sundried tomatoes and thyme in a bowl.

LINE a foil mini loaf pan (or other approximate 2-cup crock or bowl) with piece of plastic wrap, smoothing it into the pan as much as possible. Spread one third of cheddar mixture in even layer over bottom of pan. Sprinkle half of pine nut mixture on top, pressing it into cheese. Repeat these two layers, then top with final third of cheese mixture. Fold plastic wrap over top, pressing everything together firmly and smoothing top. Refrigerate until firm, about 3 hours.

BRING to room temperature before serving. Either unmold the whole terrine and let stand for about 1 hour, or cut off desired number of slices and let stand until softened. Serve with crackers.