Mediterranean Olive Tapenade Layered Cheese Terrine

🧀 Mediterranean Olive Tapenade Layered Cheese Terrine

Ingredients:

For the cheese mixture:

• 16 oz (450 g) cream cheese, softened

• 8 oz (225 g) goat cheese (or feta for stronger flavor)

• 2 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp garlic powder (or 1 clove fresh garlic, minced)

• Salt & freshly ground black pepper, to taste

For the layers (Tapenades & Fillings):

• 1 cup black olive tapenade (store-bought or homemade*)

• 1 cup green olive tapenade (store-bought or homemade*)

• ½ cup sun-dried tomatoes, finely chopped

• ½ cup roasted red peppers, finely chopped

• ½ cup fresh basil leaves, torn (or spinach for milder taste)

• ½ cup toasted pine nuts or walnuts (optional, for crunch)

Garnish (optional):

• Fresh basil leaves

• Drizzle of olive oil

• Extra chopped olives or roasted peppers

Instructions:

1. Prepare the cheese base:

   • In a mixing bowl, beat together cream cheese, goat cheese, olive oil, lemon juice, and garlic until smooth and fluffy. Season with salt and pepper.

2. Line your terrine mold:

   • Use a loaf pan (8×4-inch) or terrine dish.

   • Line with plastic wrap, leaving enough overhang to fold over the top later.

3. Layering:

   • Spread a layer of cheese mixture (about ½ inch thick) at the bottom.

   • Add a thin layer of black olive tapenade, then more cheese mixture.

   • Add a layer of sun-dried tomatoes + roasted red peppers.

   • Add cheese mixture, then a layer of green olive tapenade.

   • Add fresh basil leaves (and nuts if using) in between cheese layers.

   • Keep alternating layers until the pan is filled, ending with cheese mixture on top.

4. Chill & Set:

   • Fold over plastic wrap to cover.

   • Refrigerate for at least 6 hours (overnight for best results) to firm up and let flavors meld.

5. Serve:

   • Unmold onto a serving platter, remove plastic wrap.

   • Garnish with basil, olives, or roasted peppers.

   • Serve with crostini, pita chips, or crackers.

Homemade Tapenade (Optional):

Black Olive Tapenade:

• 1 cup black olives (pitted)

• 2 tbsp capers

• 2 tbsp olive oil

• 1 garlic clove

• 1 tbsp lemon juice
  → Blend into a chunky paste.

Green Olive Tapenade:

• 1 cup green olives (pitted)

• 2 tbsp parsley

• 2 tbsp olive oil

• 1 tsp lemon zest

• 1 garlic clove
  → Blend into a chunky paste.

✅ Tips:

• Use parchment instead of plastic if preferred.

• For a lighter version, use part-skim ricotta mixed with cream cheese.

• Can be made up to 3 days ahead (flavors get better).

  Q: How do I prepare the cheese mixture?
  A: Beat cream cheese, goat cheese, olive oil, lemon juice, and garlic until smooth. Season with salt and pepper.

  Q: What pan should I use?
  A: A loaf pan (8×4-inch) or terrine dish lined with plastic wrap.

  Q: How do I layer the terrine?
  A:

  1. Start with a cheese mixture layer.

  2. Add black olive tapenade + cheese layer.

  3. Add sun-dried tomatoes & roasted peppers + cheese layer.

  4. Add green olive tapenade + cheese layer.

  5. Add basil (and nuts if using) + cheese layer.

  6. Repeat until full, ending with cheese mixture on top.

  Q: How long should it chill?
  A: Cover and refrigerate for at least 6 hours (overnight is best).

  Q: How do I serve it?
  A: Unmold, garnish with basil, olives, or roasted peppers. Serve with crackers, crostini, or pita chips.

  Q: Can I make it ahead of time?
  A: Yes, it can be made up to 3 days ahead. The flavors improve as it chills.

  Q: How do I make homemade olive tapenade?
  A:

  • Black Olive Tapenade: Blend black olives, capers, olive oil, garlic, and lemon juice.

  • Green Olive Tapenade: Blend green olives, parsley, olive oil, garlic, and lemon zest.