A classic pairing for goat cheese is tomato or olives. I experimented a bit and came up with this lowfat layered terrine, which can be served with crostini or vegetable dippers. I make the tomato jam after fresh tomatoes have gone from the garden, and freeze in small containers for future use.
Chevre, Roasted Tomato Jam, and Eggplant Tapenade Terrine
4 oz fresh goat cheese
a few spoonfuls milk
a few sprigs fresh thyme, a few fresh basil leaves
roasted tomato jam (see below)
olive-eggplant tapenade (See below)
For the tomato Jam: open, drain and coarsely chop three large cans Italian plum tomatoes. Put the tomatoes in an oiled foil baking pan, and pour off most of the juice. Add a few cloves of chopped garlic and 2 Tbs. olive oil. Put into a 325 oven for one to 1 1/2 hours. Stir every now and then. Turn the oven to 375 for another 1/2 hour or so, till the edges have caramelized. You may want to return it to the oven for more caramelization. Stir in 1-2 teaspoons balsamic vinegar. You could also toss in some capers, roasted peppers, or mashed anchovy. Taste for salt and pepper, add if needed. If you're not watching calories, add some more olive oil. Let cool, and spoon into small containers. This freezes well. It's nice to add some chopped basil or parsley before using.
For the olive-eggplant tapenade: Mix together 1/2 cup baba ganoush (purchased or homemade) and 1/4 cup olive tapenade (I used Trader Joe's). chill for 1/2 hour to let flavors blend.
For the terrine:
Put the goat cheese, herbs, and a spoonful of the milk into a food processor. Blend, adding just enough milk so you get a smooth, easily spreadable consistency. Using a small clear glass bowl, spoon in layers of the tomato jam, cheese mixture, and tapenade. This can be made several hours before serving, just coer and refrigerate. Garnish with more herbs, if desired. Serve with crackers or crostini, and vegetable dippers like red peppers, carrots, fennel, etc.