Goat Cheese Terrine with Dried Figs and Hazelnuts


5 grape leaves, preserved in brine (available in jars in the Middle Eastern section of your grocery store)
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 Bûcheron), crumbled and divided into 2 portions, at room temperature
1/2 cup hazelnuts, toasted and coarsely chopped


Rinse grape leaves under cold running water and drain in a colander. Remove stems from figs and slice figs crosswise into ¼-inch slices. Place in a bowl and pour sherry over them. Allow them to steep 30 minutes, then drain any 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 the plastic wrap), letting a couple of inches of leaf drape over the sides. Spread 1 portion of fresh goat cheese along the 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 the 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.


1 terrine; about 10 to 15 servings

Preparation Time

35 Minutes

Total Time

5 Hours

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