Zucchni-Pesto Terrine

Since this week blends Passover and Easter feasts, I thought I'd share a fun and light weeknight treat to bridge the gap. That said, this dish is also great for gatherings because you can prep terrines in advance and, when you're ready to serve, you simply un-mold and wow the crowd.

OK, so what exactly is terrine? According to the dictionary: terrine: meat, fish or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container. To clarify, a terrine is a classic French “loaf”, similar to a pâté, made with coarsely chopped ingredients that are pressed into a container so that the final product takes on the container’s shape. They’re also made in advance and typically served cold or room temperature. 

A few simple tips:

The vessel. Terrines can be made in terrine molds, rectangular baking dishes, ramekins, soufflé dishes, and loaf pans.
The lining. Create a chemise or jacket by lining the dish with strips of food (thinly sliced vegetables, smoked salmon, proscuitto, bacon, spinach, and even seaweed) or plastic wrap. This helps the terrine keep its shape when you unmold it.

Fill the mold. Press the filling into all corners to remove any gaps and air pockets.

Cover the filling: Use the liner or plastic wrap to cover the filling to completely encase it.

Compress it. Some terrines call for compressing to make sure ingredients stay tightly packed in the mold. To compress the terrine and set the shape, place heavy objects (such as cans) on top.

Take a bath. Baked terrines are often cooked in a bain marie, a water bath that ensures a consistent temperature.

Be cool. Remove fully cooked baked terrines from their water bath and allow them to rest at room temperature until no longer hot before refrigerating.

Serving: Carefully invert the mold onto a cutting board; if using plastic wrap, remove it before slicing and serving.

Zucchini & Pesto Terrine

Serve this terrine with whole grain crackers or pita wedges if desired.

2 medium zucchini

16 ounces light cream cheese, softened at room temperature

1/2 cup prepared basil pesto

1/4 cup diced oil-packed sundried tomatoes (drained before dicing)

2 tablespoons chopped green onions

1 teaspoon finely grated lemon zest

1/4 teaspoon freshly ground black pepper

2 tablespoons pine nuts, lightly toasted

Using a mandolin or sharp knife, slice the zucchini lengthwise into 1/8-inch thick slices.

Bring a large pot of water to a boil. Add the zucchini to the boiling water and cook for 1 minute, until tender. Drain, transfer to a bowl of ice water and let sit 30 seconds. Drain.

Line an 8- or 9-inch loaf pan or terrine mold with plastic wrap, allowing the wrap to hang over the sides. Line the pan crosswise with slightly overlapping zucchini strips. Set aside.

In medium bowl, combine the cream cheese, pesto, sundried tomatoes, green onions, lemon zest, and black pepper.

Press the cream cheese mixture into the zucchini-lined pan, filling all corners. Cover the top with plastic wrap and press down to remove any gaps. Refrigerate 2 hours and up to 2 days.

When ready to serve, invert the pan onto a serving platter or cutting board. Remove the plastic wrap. Sprinkle the toasted pine nuts on top and serve.

Serves 8