Zucchini, Mint & Goat Cheese Terrine

FROM - DelightfulDeliciousDelovely.com

Zucchini, Mint & Goat Cheese Terrine


1/2 cup mint (plus more for garnish)

2 eggs

4 cloves of garlic

Tabasco to taste

4 oz cream cheese

10 oz goat cheese (this ratio of 4-10 is VERY flexible - feel free to adjust it)

4-6 zucchini

1 tsp each S&P


Pre-heat oven to 350 degrees.

Grease a terrine pan or line a loaf pan with greased parchment paper.

Puree the eggs & mint & garlic in a food processor.  Once the mint and garlic are minced, add the Tabasco (or other hot sauce) and the cheeses and S&P to taste.  Puree.  It should be like a thick pancake batter - but pourable.  Add a tiny bit of water if it is too thick.  Maybe add extra cheese if it seems too thin.

Wrap the terrine pan in foil to prevent leakage & place on a cookie sheet. If using a loaf pan - these things are not necessary.

Slice the zucchini very thin - either lengthwise or in circles - your call.  I did a bit of both.  

Pour 1/3 of the cheese into the pan.  Layer some zucchini then another third of the cheese, more zucchini & the last of the cheese.  

Bake at 350 for about 40 minutes or until the top looks a light golden.  Remove from the over & cool completely.  Refrigerate overnight, if possible.

Slide a thin blade around the edge of the terrine pan & remove the sides.  Carefully transfer the terrine to a serving platter.  If using a loaf pan - slide your knife between the parchment & the terrine & then lift it out by the paper & transfer onto a platter.

Garnish with extra mint & serve!