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5 from 2 votes

Fig Walnut Goat Cheese Terrine

This is the perfect appetizer, tasty, creamy, easy, and make ahead!
Prep Time30 mins
Chilling Time4 hrs
Course: Appetizer
Cuisine: American
Keyword: Fig Walnut Goat Cheese Terrine
Servings: 30 appetizers
Author: Anna


Fig Mixture

  • 1 teaspoon olive oil
  • 1 cup chopped dried figs, I use Calimyrna
  • ½ cup hot water
  • 1 Tablespoon Balsamic vinegar
  • 1 to 2 teaspoons chopped fresh thyme leaves, plus some sprigs for garnish
  • ¼ cup chopped kalamata olives

Cheese Mixture

  • 8 ounces plain goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature

Walnut Mixture

  • ¾ cup chopped walnuts
  • ¼ 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 ⅓ 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.

To Serve

  • 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.
Gr8 Friends Tip:
This is perfect for taking to a party because it travels well in the bowl. Just invert it onto your tray and arrange the crackers once you arrive at your destination.
Tried this recipe?Mention @Great8Friends or tag #gr8food!