Fantastic Fall Harvest Terrine.

Life starts all over again when it gets crisp in the fall.
— F. Scott Fitzgerald

Believe it or not, I don’t have a million and one things to say leading into this recipe!!

Shocking, I know.

I just love fall. Though I do adore every season as they are all so different, there is something about fall. The leaves change colors and begin to fall, the air gets crisp and feels more fresh, the sun still shines while the rain starts to make a few appearances, and life in the garden winds down allowing you to reap the benefits of a final harvest.

Fall is natures way of showing us how to gracefully let go and plant seeds for the spring to come.

I’m all about it. It is a beautiful thing.

So, with that, I give you my Fall Harvest Terrine.


I picked all the herbs I possibly could from my garden for this terrine and paired them with the last of the summer squash!! I simply layered the squash with a mash up of delicious cheeses and all the herbs. IT REALLY IS THAT EASY.


Food For Thought:

  • Feel free to use different herbs. Whatever you have in the house works here!

  • I used Philadelphia Cream Cheese. SO good, just saying.

  • If you are lactose intolerant like me, you might need THESE… :)

  • I am totally addicted to Green Tabasco Sauce. I use it on everything!!

  • Pair terrine with fresh veggies, hash browns, mimosas, blood mary’s, coffee, tea, toast, fruit, a charcuterie platter, jam, crackers, YOU GET IT! Brunch. It. Up.

Lick the Bowl - You Only Live Once,

Tara Rylie


Need a kitchen scale? Get yours HERE.

Fall Harvest Terrine

 (Yield: 10 Healthy Slices)



  • 5.50 goat cheese

  • 5.50 chive & onion cream cheese

  • 4 oz small curd cottage cheese

  • 1 oz herbs (mint, parsley, basil, + chives), finely chopped

  • 0.80 oz roasted garlic cloves, minced

  • 2 eggs

  • 2 oz buttermilk

  • 0.50 oz green Tabasco sauce

  • 1 tsp pepper

  • ½ tsp baking powder

  • ¼ tsp salt

  • ¼ tsp cayenne pepper

  • 13 oz yellow squash, cut into ¼" slices

  • 13 oz zucchini, cut into ¼" slices

  • Toppings:

  • QS parsley, chopped

  • QS radish, chopped

  • QS scallions, chopped


Preheat oven to 350°F.  Coat 9" loaf pan liberally with cooking spray.

  1. In medium bowl, mash together goat cheese through cayenne pepper with fork and spatula.  I used a fork first to break up the goat cheese and eggs and then switched to a spatula to thoroughly combine all the ingredients.

  2. Place 8oz of cheese mixture into bottom of prepared pan.

  3. Layer half of yellow squash and half of zucchini on top of cheese mixture.

  4. Scoop another 8oz cheese mixture on top of squash layer.  Spread evenly over squash with offset spatula.

  5. Layer remaining yellow squash and zucchini on top of cheese mixture.

  6. Scoop remaining cheese mixture on top of squash layer.  Spread evenly over squash with offset spatula.

  7. Bake for 1-hr, rotating pan 180° halfway through.

  8. Let cool on wire rack until terrine comes to room temperature.  Cover pan with plastic wrap and refrigerate overnight.

  9. To remove terrine from pan, slide knife around edges and then invert pan.  Heat bottom with kitchen torch and then tap slightly, terrine should slip out.

  10. Turn terrine upright on serving dish and top with ample amounts of parsley, radish, and scallions.