Makes 1 loaf to serve 12 to 15


  • 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 harissa sauce
  • ½ cup orange marmalade
  • ½ cup pumpkin seeds, lightly toasted


    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.

    Get Crackin'
    What's cheese without something crispy to slather it on? Here, three of our favorite new crackers, all good enough to gobble up solo.

    34 Degrees Toasted Onion Crisps: Ultrathin wafers that are light and crispy, yet full of savory warmth. (

    Firehook Hummus Crunch: Thick and hearty, with just the right amount of heat from cumin and cayenne. (

    Z Crackers Sweet & Salty: A combination of turbinado sugar and zesty salt that's so addictive, we bet you can't eat just ten. (

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