11500 Sainte-Maure, Basil and Fresh Herb Terrine 45 mins 15 mins 8 to 10 servings as an appetizer Fri Sep 11 00:33:00 -0700 2009 Fri Sep 11 08:56:56 -0700 2009 French Licensed http://www.chow.com/recipes/11500 Fri, 11 Sep 2009 15:56:56 GMT A delicate, flavorful spread This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring. 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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  • Mix 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

    ]]>     http://www.chow.com/assets/2008/02/sainte-maure-basil_290.jpg Stéphane Reynaud 53 Starter 100 g / 3 1/2 oz (7 tablespoons) slightly salted butter, softened

    ]]>     94 1/2 shallot, finely chopped

    ]]>     160 4 fresh chives, finely chopped

    ]]>     1 tablespoon walnut oil

    ]]>     305 1/2 teaspoon coarsely ground black pepper

    ]]>     1 fresh Sainte-Maure or other goats’ cheese

    ]]>     67 4 fresh basil leaves

    ]]>     301 Sea salt

    ]]>     435 vegetarian 1619 omnivore 384 easy 695 quick 680 impressive 8772 dinner guests 1042 third date 796 spring 5233 warm weather 418 dairy 184 vegetables 8548 no fuss 6328 myo 897 terrines 2747 make ahead 281 no cook 662 one pot 9636 adults 3457 addictive 6225 stéphane reynaud 16933 whoopie pie