Goat Cheese Terrine with Dried Figs and Hazelnuts

5.00 avg. rating (93% score) - 2 votes

Goat Cheese Terrine with Dried Figs and Hazelnuts

Total Time: 35
Yield: 10 to 15 servings


  • 5 grape leaves, preserved in brine
  • 1/4 pound dried Turkish figs
  • 1/4 cup sweet sherry
  • 1 pound fresh goat cheese, divided into
  • 5 equal portions, at room temperature
  • 1/4 pound aged goat cheese (such as Coach Farm Aged Brick or B


Rinse leaves under cold running water and drain in a colander. Remove stems from figs; cut figs crosswise into 1/4-inch slices. Place in a bowl and pour sherry over them. Let steep 30 minutes; then drain excess liquid.
Line a 6x3-inch loaf pan with enough plastic wrap to drape several inches over the sides.
Line sides and bottom of pan with grape leaves (over plastic wrap), letting a couple of inches of leaf drape over sides. Spread 1 portion fresh goat cheese along bottom of pan. Top with half of aged goat cheese. Lay half the figs over the cheese and top with another portion of fresh cheese. Cover with half the hazelnuts.
Top with another portion of fresh goat cheese, then with remaining aged cheese. Lay remaining figs over cheese and top with fresh goat cheese. Cover with remaining hazelnuts. Finish with a layer of fresh goat cheese. Fold grape leaves back over terrine, followed by plastic wrap. Tap the pan several times on the counter to release any air. Refrigerate 4 hours to set.
The terrine should come out of the pan easily once chilled. Peel away plastic wrap carefully so that you don’t tear the grape leaves. Wrap terrines to present as gifts, or serve as hors d’oeuvres.
  • stephanie

    I made this on a whim for an esteemed guest who was very impressed. It has since become one of my mainstays. I make it in either a bowl so it looks like a 1/2 sphere or a thin, long loaf pan so it can be sliced for crackers. It is truly impressive and elegant; I have given the recipe out numerous times. It travels very well and makes a truly thoughtful gift. Spreading the goat cheese is hard, so I press it between cling wrap and drop it into the mold – easy. The strained sherry is very tasty as well; I use a cream sherry.


Leave a Comment

Enter Your Log In Credentials