Here’s an easy appetizer recipe that showcases the best of what Texas has to offer, which has come to include goat cheese as well as both black and green olives.
You can also adapt it to suit your tastes. If you don’t like black olives, double up on the green. Don’t want the green olives stuffed with jalapenos? Then use them with pimentos or anchovies or whatever you like — except for pits, of course.
You have to make this dish ahead of time, which frees you up to attend to other details before your party begins.
Texas Goat Cheese Terrine with Olives
15 ounces fresh goat cheese
3/4 cup heavy cream, or more, as needed
3/4 generous cup jalapeno- and garlic-stuff green olives, finely chopped
3/4 cup salt- or oil-cured black olives, pitted and finely chopped
Fresh herbs, such as thyme or chives, minced, for garnish (optional)
In a bowl, mix the goat cheese and 3/4 cup heavy cream to make a smooth, rather light spread. If it is too dense, add more cream. Evenly spread 1/4 of the mix across the bottom of an 8-inch square serving dish or bowl. Spread the green olives evenly over the surface of the cheese. Spread another 1/4 of the cheese mixture on top. Sprinkle the black olives evenly over the top. Spread another 1/4 of the cheese mixture on top and flatten it out.
Cover with plastic wrap and refrigerate for at least 6 hours before serving. You can do this a day in advance.
Before serving, bring the terrine to room temperature. Sprinkle the herbs on top, if desired.
Serve with your choice of corn chips, pita chips, crackers and celery sticks or other crudites.
Makes 10 servings.
Adapted from “Olives, Anchovies and Capers” by Georgeanne Brennan