(WZZM) - Layered Chevre (goat cheese) and Artichoke Terrine - from Heartstone in Muskegon.


1 - 2 oz Sundried Tomatoes in Oil
2 - 3 Roasted Garlic Cloves *
10 - 12 oz Goat Cheese
16 - 18 oz Cream Cheese
Pinch Cracked Black Pepper
Pinch of Fresh Herbs (optional)
25 - 28 Slices Room Temperature
Provolone Cheese
1 Cup Chopped Fresh Spinach
1/2 Cup Chopped Fresh Basil
1/2 cup Minced Piquillo (or Peppadew or
Roasted) Peppers
1/2 Cup Minced Green Olives
1/2 Cup Minced Kalamata Olives
1/2 Cup Thinly Sliced Steamed Asparagus
1/2 Cup Minced Marinated Artichokes

Line the loaf pan with plastic wrap & spray the wrap lightly with
cooking spray

In food processor place sundried tomatoes & roasted garlic cloves and puree until smooth

Add cream cheese, goat cheese, pepper to the mixture
in the processor & combine until smooth

Line the bottom of the pan with slightly overlapping slices of cheese, then line the sides, slightly overlapping each slice.

Reserve 4 -5 slices to line the top when finished.

Spread 1/3 of the goat cheese mixture into the bottom of the pan.

Place 1/2 of the remaining ingredients onto the goat cheese layer. Followed by another 1/3 layer of the goat cheese mixture. Repeat again ending with last goat cheese layer on top.

Tuck remaining slices of provolone into one side of terrine about an inch to allow cheese to be folded over to form the top of the terrine.

Fold plastic wrap to cover terrine. While terrine is still in the pan flip over on to a flat surface and place a weighted object onto pan and refrigerate overnight.

To serve, flip right side up and remove plastic wrap. Slice into 1/2 inch slices. Approximately 10 - 12 slices. Serve as a light lunch with a salad of your choice or as an appetizer with baguettes and Flatbreads.