All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I am pretty sure this can be made in a traditional loaf pan. I made it in this wonderful terrine pan that I got for my birthday:
The great thing about it is that the silver pins in two corners pull out & all four sides of the pan can be pulled away. This makes the contents very easy to remove. If you made this in a loaf pan – maybe line the pan with greased parchment paper so you have something with which to lift the cooled terrine out.
I made this as an Easter buffet appetizer. It is easy & can be made a day or two ahead. People RAVED about this dish – partly because it is tasty & partly because it makes an elegant presentation. Nobody seemed thrown that the zucchini slices I used on the sides cooked up to look like pickles. In the future – I will not line the sides with zucchini. 🙂
Mine did not brown evenly, so i arranged fresh mint leaves on top to mask that.
Serve this up with some fresh, crusty bread or crackers and lots & lots of wine!
Zucchini, Mint & Goat Cheese Terrine
1/2 cup mint (plus more for garnish)
4 cloves of garlic
Tabasco to taste
4 oz cream cheese
10 oz goat cheese (this ratio of 4-10 is VERY flexible – feel free to adjust it)
1 tsp each S&P
Pre-heat oven to 350 degrees.
Grease a terrine pan or line a loaf pan with greased parchment paper.
Puree the eggs & mint & garlic in a food processor. Once the mint and garlic are minced, add the Tabasco (or other hot sauce) and the cheeses and S&P to taste. Puree. It should be like a thick pancake batter – but pourable. Add a tiny bit of water if it is too thick. Maybe add extra cheese if it seems too thin.
Wrap the terrine pan in foil to prevent leakage & place on a cookie sheet. If using a loaf pan – these things are not necessary.
Slice the zucchini very thin – either lengthwise or in circles – your call. I did a bit of both.
Pour 1/3 of the cheese into the pan. Layer some zucchini then another third of the cheese, more zucchini & the last of the cheese.
Bake at 350 for about 40 minutes or until the top looks a light golden. Remove from the over & cool completely. Refrigerate overnight, if possible.
Slide a thin blade around the edge of the terrine pan & remove the sides. Carefully transfer the terrine to a serving platter. If using a loaf pan – slide your knife between the parchment & the terrine & then lift it out by the paper & transfer onto a platter.
Garnish with extra mint & serve!