Goat Cheese, Pesto, & Sun-dried Tomato Terrine

Yield: 1 1/2 cups

12 oz plain goat cheese
3 tablespoons (approx.) heavy cream
1/4 teaspoon kosher salt fresh ground pepper
4 to 5 tablespoons pesto
6 sun-dried tomatoes packed in oil
1/3 cup toasted pine nuts
Extra virgin olive oil, for drizzling
Pita chips

1. Mash goat cheese with heavy cream, salt and several grinds of fresh black pepper.
2. Drain and finely chop sun-dried tomatoes.
3. Line a small dish with plastic wrap so that the wrap overhangs the edge of the dish.
4. Place 1/3 of the the goat cheese mixture in the bottom of the dish. Press goat cheese down into dish (This is easier if you put goat cheese between 2 layers of plastic wrap to smooth it out).
5. Next, put pesto over layer of goat cheese, smooth to edge.
6. Place 2nd layer of goat cheese, smooth to edge; then add chopped sun-dried tomatoes and 2 tablespoons of pine nuts.
7. Add final 1/3 of goat cheese.
8. Cover with plastic wrap over hanging sides of dish, press down. Refridgerate 1-2 hours.

Serve with olive oil drizzled over, lots of fresh ground black pepper, and remainder of pine nuts sprinkled over top. Use toasted pita chips, cracker or toasted baguette slices to serve. Decorate with fresh basil leaves if desired.