Fun fact: both houses I’ve owned have come with random culinary delights already growing in the yard. My first house had out-of-control mulberry trees, and a single very oddly placed garlic plant. My current house came with a pretty sizeable chive plant right by the deck, which I’m finding very useful. I mean, chives can add a smidge of onion flavor and a fun green color to just about any savory dish, like these Feta Terrines with Spring Vegetables.
Through my partnership with Milk Means More, I’ll be bringing you brunch recipes this month, and these Feta Terrines with Spring Vegetables are great for brunch. The word “terrine” sounds kind of fancy, but it probably only exists as a word because “blob” shouldn’t be used to describe food. But really, these are kind of just adorable little (delicious) cheese blobs, when you get down to the nitty gritty.
To make these terrines, simply use a food processor to puree feta cheese, cream cheese and whatever herbs you happen to have on hand (I used parsley, thyme, and my yard chives). Remove half of the mixture from the food processor, and add a bit of chopped beets to what’s left in the processor, and puree again. You now have two cheese mixtures – one pale green and flecked with herbs, and the other a vibrant shade of magenta.
To finish, just line 6 cups of a muffin pan with plastic wrap, and layer the cheese mixtures into the cups. Refrigerate at least four hours to allow the terrines a chance to set up, then serve with cut vegetables, crackers or toasted bread.
The dairy products used in these Feta Terrines with Spring Vegetables were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
Feta Terrines with Spring Vegetables
- 8 ounces cream cheese, softened
- 8 ounces crumbed cow's milk feta cheese
- 3 tablespoons chopped fresh herbs (I used 1 tablespoon each chives, parsley and thyme)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped cooked beets
- Vegetables, crackers and/or toasted bread, for serving
- In bowl of food processor fitted with knife blade attachment, puree cream cheese, feta, herbs, salt and pepper until smooth. Transfer half of mixture to small bowl. Add beets to remaining cheese mixture in food processor; process until smooth.
- Line 6 muffin cups with plastic wrap. Layer each cup with 1/6th of each cheese mixture, spreading evenly. Cover with plastic wrap and refrigerate at least 4 hours or up to 3 days. To serve, unmold and unwrap terrines and place on platter with vegetables, crackers and/or toasted bread.
Home Chef Tip: To roast beets, preheat oven to 425 degrees F. Place beets in foil pouch and place on rimmed baking pan. Roast 40 minutes or until tender. Remove from oven and let stand until cool enough to handle; remove beet skins by rubbing with paper towel.
Adapted from Food Network Magazine.
Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.