Roasted Garlic and Basil Goat Cheese Terrine

By Chef Bob V – Mississauga, ON
Roasted Garlic and Basil Goat Cheese Terrine
  • Prep Time: 45
  • Total Time: 360
  • Servings: 6-8

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About this Recipe

Get creative in finding what you can use as the mould to shape the terrine. A small loaf pan, mini bunt pan or even a bowl all work.


600 g Goat Cheese
1/2 cup 35% Cream
1 Pkg Gelatin (7 gram)
1/4 cup Fresh Basil leaves
1/4 cup Fresh Parsley
1/4 cup Baby Arugula
6 Roasted Garlic Cloves
Salt and Pepper as needed


Line your mould with plastic wrap

Divide cream in half in two small microwave proof bowls. Sprinkle gelatin in one bowl and let it sit for 10 minutes.

Place cheese in food processor and puree for 3 to 5 minutes.

Warm second bowl of cream in microwave for 25 to 30 seconds. Pour into mixture of cream and gelatin and stir until completely dissolved. If some lump remain microwave for 10 seconds and stir. Allow mixture to cool until just slightly warm to the touch.

Turn processor back on and add the cream mixture along with salt and pepper. Process until very smooth.

Remove half of the mixture and set aside.

Add roasted garlic cloves to remaining mixture in food processor and puree until smooth.

Spread Garlic mixture into lined mould.

Add remaining cheese mixture back to food processor with basil, parley and arugula. Puree until smooth.

Gently spread on top of garlic mixture in mould, cove and refrigerate until firm (5 hours to overnight).


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