A terrine is a French meatloaf that is very similar to a pâté. Typically made from some type of meat, coarsely chopped vegetables and a lot of fat, many people confuse terrines and pâtés. Pâtés are smooth and pureed, while the coarsely chopped ingredients differentiate terrine.
Terrines are baked in a loaf pan and served in slices, either cold or at room temperature. In France, terrines are often made with game meats like deer, boar, rabbit or pheasant, but you can use any type of meat. Pork and pork fat are often featured in this dish.
Terrines are often a staple in elegant charcuterie platters. You can eat them with a fork or spread them on breads and crackers, and you can customize the meat and vegetable ingredients to complement the meats, cheeses and sides you will serve on the platter.
To make your own terrine, check out this recipe for tomato confit and goat cheese basic terrine adapted from www. recipe.com:
6 ounces of goat cheese
½ cup olive oil
2 cups basil leaves
Salad greens, bread
Puree the basil leaves with 3 tablespoons of extra virgin olive oil and a pinch of salt
Cut the tomatoes into chunks, cover with coarse salt and ½ cup of olive oil and roast in the oven for 30 minutes
Spray a loaf pan with nonstick spray and line it with plastic wrap
Place the goat cheese in a heat-safe bowl and warm it in the microwave
Arrange a layer of tomatoes along the bottom of the pan
Layer goat cheese on top
Spread two teaspoons of basil puree over the goat cheese
Repeat the layering process until all ingredients have been used
Cover the top of the terrine with plastic wrap
Cover and refrigerate for at least six hours
Slice, serve and enjoy
*Or you can make your own nicoise vinaigrette using the recipe.