Sainte-Maure, Basil and Fresh Herb Terrine

Ingredients (8)

  • 100 g / 3 1/2 oz (7 tablespoons) slightly salted butter, softened
  • 1/2 shallot, finely chopped
  • 4 fresh chives, finely chopped
  • 1 tablespoon walnut oil
  • 1/2 teaspoon coarsely ground black pepper
  • 1 fresh Sainte-Maure or other goats’ cheese
  • 4 fresh basil leaves
  • Sea salt
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Nutritional Information
  • Calories158
  • Fat15.84g
  • Saturated fat9.33g
  • Trans fat0.41g
  • Carbs0.77g
  • Fiber0.18g
  • Sugar0.32g
  • Protein3.75g
  • Cholesterol35.57mg
  • Sodium167.64mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Sainte-Maure, Basil and Fresh Herb Terrine

This recipe from Chef Stéphane Reynaud’s new book, Terrine, proves that these dishes need not be difficult. Requiring no more effort than some slicing and rearranging, this beautiful, herbed log is heaven when slathered on a baguette or lavash crackers.

What to buy: Walnut oil can be found at gourmet grocery stores. As with most nut oils, it is highly perishable, so be sure to store it in the refrigerator.

Sainte-Maure is a goat cheese from the Loire region of France. It is rolled in ash and has a distinct, musty, citrusy flavor. It can be found in gourmet grocery stores and at specialty cheese shops. If you can’t find it, substitute any other chèvre (fresh goat cheese) that you can get your hands on.

Game plan: We found that this recipe tastes just as delicious if you slice the cheese into four pieces, but to make getting a chunk of both cheese and herbed butter on your cracker or baguette a bit easier, slice the cheese into 1/2-inch-thick disks and then spread butter in between with the basil leaves, forming a log. Roll the log up tightly in plastic wrap and chill for 30 minutes before serving.

This recipe was featured as part of our Terrines Made Easy story.

Photo Credit: Charlotte Lascève

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  1. 1Mix together the butter, shallot, chives, walnut oil and pepper in a bowl. Cut the cheese into four thick slices. Divide the shallot butter and basil leaves among the slices and reassemble the cheese. Sprinkle with sea salt.

Beverage pairing: E. Guigal Condrieu, France. Condrieu is made from the Viognier grape and is famous for its floral and honeyed flavors and aromas, which make a nice accompaniment to this rich but tempered terrine. In addition, this Condrieu has apparent minerality and structure, bringing some pep to the combination.

Recipe from TERRINE by Stéphane Reynaud (Phaidon, $29.95), www.phaidon.com

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