Do you need a Gr8 make ahead appetizer to take to a party? Or to serve at your own party? This Fig Walnut Goat Cheese Terrine is the answer to all your appetizer questions. It's almost like having a cheese platter in a bowl! Make it a day ahead of time. When party time is close, turn it onto a platter, add the crackers and you've got a pretty and tasty appetizer.
I made this up for Kyle and Joel's recent Gr8 Autumn Dinner and it was a hit! People who don't generally like goat cheese like this because of all the supporting flavors. The figs and honey add a little sweetness to balance the goat cheese, walnuts and olives. I'd say it's perfect, but that would be bragging!
AND it's healthy! Figs are high in essential fatty acids, dietary fiber, and antioxidants. And walnuts are shaped like a brain for a reason...they are good for our memory! Goat cheese is a good source of protein, healthy fats, and probiotics.
Add this recipe to your repertoire for all your holiday entertaining. It will check off a big box on your "to-do" list!
Fig Walnut Goat Cheese Terrine
- 1 teaspoon olive oil
- 1 cup chopped dried figs, I use Calimyrna
- 1/2 cup hot water
- 1 Tablespoon Balsamic vinegar
- 1 to 2 teaspoons chopped fresh thyme leaves, plus some sprigs for garnish
- 1/4 cup chopped kalamata olives
- 8 ounces plain goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 3/4 cup chopped walnuts
- 1/4 cup honey
Fig Layer Preparation
- Heat the olive oil over medium high in a small non-stick frying pan.
- While the pan is heating, pour the hot water over the figs. Once the olive oil is hot, add the figs and water to the oil.
- Add the vinegar and thyme and cook for 5 to 8 minutes until the liquid has absorbed and the mixture is thick and slightly jammy.
- Remove from heat and stir in the Kalamata olives. Set this aside to cool.
Cheese Layer Preparation
- In the bowl of your food processor, pulse the two cheeses until both cheeses are fully incorporated and the mixture is creamy. Set aside.
Walnut Layer Preparation
- Mix together the walnuts and the honey in a small bowl.
Assembly of the Terrine
- Line a small mixing bowl (3 to 4 cup) with plastic wrap. Ensure that the wrap drapes over each side by at least 4 inches.
- First Layer - Spoon the walnut and honey mixture into the bottom of the plastic wrap lined bowl and press it into a single layer. Some of the mixture will go up the sides slightly. Make sure there are no gaps.
- Second Layer - Spoon about 1/3 of the cheese mixture on top of the walnut mixture and use a rubber spatula to smooth the top.
- Third Layer - Spoon all of the fig mixture onto the first cheese layer and flatten it as much as possible.
- Fourth Layer - Put the remaining cheese mixture on top of the figs and flatten with your spatula.
- Fold the overhanging plastic over the top of the terrine to seal. Use extra plastic wrap to tightly seal if necessary.
- Refrigerate at least 4 hours and up to 1 day.
- When ready to serve, carefully unseal the plastic and lift the terrine out of the bowl using the extra plastic wrap as handles. Invert it into the middle of your serving tray. Then arrange your crackers around it.
- Garnish with thyme sprigs and enjoy!
Gr8 Do Ahead Tip:
- The cheese mixture and fig mixture can be made up to 2 days ahead of time and refrigerated.
- The whole terrine can be assembled the day before serving and refrigerated.