Pesto, Sun-dried Tomato Terrine
October 29, 2018
: 20 portions
: medium
a beautiful presentation and addition to any cheese platter or charcuterie tray
Ingredients
- 16 ounces cream cheese, room temp (low-fat works too)
- 3/4 cup unsalted butter, room temp
- 5 ounces goat cheese, room temp
- 1 lb. sliced provolone
- 1 cup pesto (store bought or homemade)
- 12 sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup pine nuts, toasted
Directions
- Step 1 Line 4 mini loaf pans with a double layer of damp cheese cloth
- Step 2 Cream together cream cheese, goat cheese, butter until combined.
- Step 3 For EACH mini loaf pan, you will need the following:
- Step 4 *1 layer sun-dried tomatoes
- Step 5 *2 layers pesto
- Step 6 *2 layers cream cheese
- Step 7 *4 layers provolone
- Step 8 Divide the full amount of each ingredient accordingly.
- Step 9 * 4 portions of sun-dried tomatoes
- Step 10 * 8 portions of pesto
- Step 11 * 8 portions of cream cheese
- Step 12 * 16 portions of provolone (I use 2-1/2 round slices for one layer)
- Step 13 End with provolone layer.
- Step 14 Cover with damp cheese cloth, wrap in plastic wrap, press down gently to compress and refrigerate overnight.
- Step 15 To serve, remove cheesecloth and un-mold onto serving tray.
- Step 16 Best served at room temperature with crusty french bread, crispy sea-salt crackers, melba toasts, or toasted ‘good’ bread.
Use this diagram to help you visualize and organize the layers.
Made the pesto sundried tomato terrine for Christmas Eve. Was a huge hit!!
so glad you tried it! was there any left over for your husband’s lunch?