Basil-Cheese Terrine
- Ready In:
- 24hrs 30mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 226.79 g package cream cheese, softened
- 113.39 g package crumbled blue cheese
- 236.59 ml baby spinach leaves, loosely packed
- 177.44 ml Italian parsley, loosely packed
- 2 garlic cloves, minced
- 1.23 ml salt
- 59.14 ml virgin olive oil
- 59.14 ml pine nuts, lightly toasted, and chopped
- 236.59 ml parmesan cheese, freshly grated
- 118.29 ml sun-dried tomato packed in oil, sliced
-
Garnishes
- fresh basil sprig
- cherry tomatoes, cut in wedges
directions
- Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
- Spoon into a small bowl; set aside.
- Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
- Stir in pine nuts and Parmesan.
- Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
- Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
- Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
- Cover with plastic wrap; chill 24 hours.
- Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
- Remove remaining plastic.
- Garnish.
- Serve with crackers.
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RECIPE SUBMITTED BY
I live in Alpharetta, Ga. which is just north of Atlanta.