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Roasted Vegetable Terrine with Goat Cheese, Cranberries & Honeyed Walnuts

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A beautiful layered terrine featuring roasted vegetables, tangy goat cheese, tart cranberries, and sweet honeyed walnuts.

Ingredients

Scale
  • Roasted Vegetables:
  • 2 large red bell peppers, roasted, peeled, and sliced into wide strips
  • 2 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 1 large eggplant, sliced lengthwise into 1/4-inch planks
  • 2 tbsp olive oil
  • Goat Cheese Mixture:
  • 8 oz goat cheese, softened
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cranberry Layer:
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • Honeyed Walnuts:
  • 1 cup walnuts, chopped
  • 2 tbsp honey
  • 1 tbsp butter
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss the zucchini and eggplant slices with olive oil and spread on a baking sheet. Roast for 15-20 minutes until tender and lightly browned, flipping halfway.
  3. Roast the red bell peppers directly over a gas flame or under a broiler until skins are charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and slice into wide strips.
  4. In a small bowl, combine dried cranberries and orange juice. Microwave for 30 seconds and let sit to rehydrate.
  5. In a small skillet over medium heat, melt butter and honey. Add walnuts and salt, stirring constantly for 2-3 minutes until toasted. Remove from heat and let cool.
  6. In a medium bowl, mix goat cheese, cream cheese, heavy cream, garlic, salt, and pepper until smooth.
  7. Line a 9×5-inch loaf pan with plastic wrap, leaving overhang on all sides.
  8. Layer half of the roasted eggplant slices on the bottom of the pan.
  9. Spread half of the goat cheese mixture over the eggplant.
  10. Arrange half of the roasted red pepper strips over the cheese.
  11. Spread the rehydrated cranberries over the peppers.
  12. Add a layer of half the zucchini slices.
  13. Scatter half of the honeyed walnuts over the zucchini.
  14. Repeat layers with remaining eggplant, goat cheese mixture, red peppers, cranberries, zucchini, and walnuts.
  15. Fold the plastic wrap over the top, press gently to compact, and refrigerate for at least 4 hours or overnight.
  16. To serve, invert the terrine onto a serving platter, remove plastic wrap, slice, and enjoy.

Notes

The terrine can be made a day ahead and refrigerated. For a vegetarian version, ensure all ingredients are plant-based if substituting goat cheese.

Nutrition

Find it online: https://cheerychop.com/roasted-vegetable-terrine-goat-cheese/