December 2005: Goat Cheese, Pesto and Sun-Dried Tomato Terrine

8 ounces goat cheese, softened at room temperature
3 ounces cream cheese, softened at room temperature
1/3 cup *pesto
1/3 cup oil packed sun-dried tomatoes, drained and chopped
½ cup toasted pine nuts
toasted baguette rounds

In a medium bowl, cream together goat cheese and cream cheese using a wooden spoon or hand held mixer. Line a small loaf pan or clay flower pot with enough  plastic wrap to extend over the top edges. Spoon 1/3 of goat cheese mixture into bottom of pan and push down using a spoon to create the first layer. Spoon pesto onto 1st layer of goat cheese mixture. Cover pesto with 2nd layer of goat cheese mixture and press down with spoon. Spoon sun-dried tomatoes over goat cheese mixture. Top with remaining goat cheese. Cover the top of the terrine with plastic wrap and chill at least 8 hours prior to serving. (Can be prepared 3 days ahead).
To unmold: Carefully lift the edges of plastic wrap to pull the terrine out of the mold to loosen a bit. Invert mold onto platter. Remove plastic wrap and garnish terrine with toasted  pine nuts and a sprig of basil. Serve with toasted baguette rounds.

*Pesto:
2 large cloves garlic, minced
1/3 cup pine nuts
½ cup Parmigiano-Reggiano cheese, grated
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 cups loosely packed fresh basil
¼ cup extra-virgin olive oil

Place all ingredients (except olive oil) in bowl of food processor and process until a smooth paste forms. With  food processor running, add olive oil, blending until incorporated.
Makes ¾ cup