Creamy Goat Cheese Terrine with Orange Habanero Marmalade

Spice up your holiday appetizers and enjoy incorporating Utah's local ingredients.

The original recipe was created by Sara Foster for O Magazine. We were excited to substitute a couple of the ingredients to include our Orange Habanero Marmalade as well as use our friends at Chili Beak's Spicy Roasted Chili Oil.

The experiment was a success. DELICIOUS!

Makes 1 loaf to serve 12 to 15 Ingredients

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2 cups crumbled goat cheese (8 ounces), at room temperature
  • 1 cup grated Manchego (4 ounces)
  • 1 cup grated Parmesan (3 ounces), divided
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • ½ cup Chili Beak (original recipe calls for harissa sauce)
  • ½ cup Amour Spreads' Orange Habanero Marmalade (original recipe calls for orange marmalade)
  • ½ cup pumpkin seeds, lightly toasted Directions Active time: 25 minutes
    Total time: 3 hours, including chilling time
    Line a 7½" x 4" x 2" loaf pan with plastic wrap that extends over the pan edges and set aside.

    In a food processor fitted with a metal blade, combine cream cheese, goat cheese, Manchego, ½ cup Parmesan, salt and pepper and puree until smooth, about 1 minute.

    Divide cheese mixture into three equal portions. Evenly spread ⅓ cheese mixture in prepared loaf pan. Add harissa and spread in an even layer. Using a spoon, dollop another ⅓ of cheese mixture on top, then spread with a spatula or knife. Add marmalade and spread evenly in a layer. Sprinkle remaining ½ cup Parmesan, then spread remaining ⅓ cheese mixture. Cover with plastic wrap and refrigerate at least 2 hours.

    To serve, remove loaf pan from refrigerator and uncover. Invert terrine onto a plate or a cheese board and remove the loaf pan and plastic. Sprinkle top with pumpkin seeds. Let come to room temperature, about 30 minutes, and serve with baguette slices or crackers. Terrine can be made up to 2 days ahead and stored, wrapped, in the fridge.