Cheese Terrine

I fell in love with this recipe many years ago.  So many of my favorite things, all wrapped up into one yummy appetizer.  This is simple to make and looks beautiful on a serving platter surrounded with sliced veggies.  To serve, use a serrated knife to cut the terrine since there are provolone slices separating the layers.

Pesto Layer Ingredients

4 oz basil pesto

8 oz cream cheese

½ cup sour cream

Sun-Dried Tomato Layer Ingredients:

3 oz sun-dried tomatoes, packed in oil

8 oz cream cheese

½ cup sour cream

½ t garlic powder

¼ t black pepper

Parmesan Layer Ingredients:

½ cup parmesan cheese

8 oz cream cheese

½ cup sour cream

½ t onion powder

Provolone cheese slices

Vegetables for servine, such as carrots, celery, and endive

Directions:

Line a 5” x 9” loaf pan with plastic wrap so that it overhangs all edges.

Mix together parmesan layer ingredients with an electric mixer until well blended.  Spread into bottom of loaf pan.  Place provolone cheese slices on top to make a single layer, tearing the slices to make them fit the pan.

Drain the sun-dried tomatoes and finely chop.  Mix together chopped tomatoes and remaining tomato layer ingredients with an electric mixer until well blended.  Spread on top of cheese slices in pan.  Place more provolone slices on top to make a single layer.

Mix together pesto layer ingredients with an electric mixer until well blended.  Spread on top of cheese slices in pan.  Fold plastic wrap firmly over cheese.  Refrigerate 3 hours or overnight, until very firm.

To unmold, unwrap plastic wrap from top of pan.  Place pan upside down on serving plate and lift pan off.  Peel off plastic wrap from cheese.  Surround terrine with vegetables.