Pesto-Cream Cheese Terrine (Spread)
- Ready In:
- 12hrs
- Ingredients:
- 11
- Serves:
-
10-15
ingredients
- 8 slices provolone cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package cream cheese (very soft)
- 1 (3 ounce) package cream cheese (very soft)
- 1 (8 ounce) jar sun-dried tomatoes packed in oil (drained)
- 1 (7 1/2 ounce) jar pesto sauce, in olive oil
- 1⁄4 cup Hellmann's mayonnaise
- 2 tablespoons butter
- 1 teaspoon fresh minced garlic
- 1⁄2 teaspoon black pepper (or to taste)
- Tabasco sauce (optional)
directions
- Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
- Coat the plastic wrap with cooking spray.
- Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
- Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
- Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
- Fold the excess overhang of plastic wrap over the mixture.
- Chill for minimum 12 hours.
- Invert chilled loaf onto a serving dish and discard the plastic wrap.
- Serve with crackers.
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