Pink Lady® apple, fresh goat cheese and herb pesto terrine

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Al fresco lunching and dining is a must now that its barbecue season! We have put together some refreshing and light side dishes to accompany your summer grills. Our fresh goat’s cheese terrines with Pink Lady® apples will be the perfect partner to your grilled kebabs. Wrapped in thin slices of apple, this melt-in-the-mouth dish has an apple mirepoix seasoned with fresh parsley pesto at its centre. Crisp and aromatic, these delicious little pieces of Pink Lady® apple reveal the fruity flavour of this product of choice. A few crunchy pine nuts bring toasty and woody aromas to this unique combination. Find out more

For the pesto:


  • 1 sprigs parsley
  • 65 g pine nuts
  • pepper
  • 5 tbsp olive oil
  • rock salt


  1. Make an apple mirepoix, and lemon to avoid browning.
  2. Roast the pine nuts 2 for minutes in a dry frying pan.
  3. Mix the flat parsley with the pine nuts.
  4. Add olive oil, salt flower, pepper and chopped apples. Mix well and set aside.

For the terrine:


  • 2 Pink Lady® apple
  • 1 lemon
  • 2 pinches of Espelette chilli pepper
  • 2 tsp ground black pepper
  • 500 g goat cheese
  • 2 tbsp olive oil


  1. Quarter the Pink Lady® apples, core them and then, using a mandolin, make very thin strips. Layer the strips to avoid oxidation, then drizzle with a drizzle of olive oil to slightly soften them. Set aside in a cool place.
  2. Crush the peppercorns.
  3. Crush and slice the goat’s cheese with a fork and add olive oil, espelette pepper and pepper.
  4. Line your mini foil moulds with food wrap (unless using silicone moulds, in which case this is not necessary).
  5. Line the bottom of the moulds with the apple strips, overlapping them.
  6. Fill the moulds halfway with the goat\’s cheese preparation, then add a layer of pesto about 0.5 centimetres. Finish with a layer of goat’s cheese, fold over the apple slices, and wrap in food wrap. Press down gently and then refrigerate for 2 hours.

presentation :


  • 15 g pine nuts
  • pepper
  • 3 tbsp acacia honey
  • 4 tbsp olive oil
  • rock salt


  1. Unmould the terrines. Gently remove the food wrap. Sprinkle with some pine nuts, pesto and honey vinaigrette. Serve immediately.

Pink Lady® top tip

You can replace fresh parsley with basil for an Italian twist!