Goat Cheese and Ricotta Terrine

Combine cheeses in medium bowl and stir to blend. Season with salt and pepper. Mix in chives.

Line a small bowl (5" wide) with plastic wrap, leaving enough overhang to cover the terrine. Put 1/3 of the cheese mixture in the bowl and smooth the top. Spread half the pesto over the goat cheese. Scatter half the sun-dried tomatoes, olives and pine nuts evenly over the pesto.

Repeat with another layer of cheese, spread the remaining pesto over it and scatter the remaining tomatoes, olives and pine nuts on the pesto. Then top with the remaining cheese mixture. Fold the plastic wrap over the top and refrigerate for at least 2 hours (or overnight).

To serve, unwrap the top of the terrine, invert it onto a serving platter and pull off the plastic wrap. Serve with crackers or crusty bread.