Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sun-Dried Tomatoes and Cheese Terrine Recipe
    Lost? Site Map

    Sun-Dried Tomatoes and Cheese Terrine

    Sun-Dried Tomatoes and Cheese Terrine. Photo by juliaprice

    1/1 Photo of Sun-Dried Tomatoes and Cheese Terrine

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Pink_Diamond's Note:

    This recipe calls for pesto, but it would not go through as an ingredient, so I entered, basil then pesto after a comma. If you are using the dry packed sun-dried tomatoes, they need to be refreshed in boiling water, then drained once rehydrated. If using the oil packed, simply drain the oil.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
    2. 2
      Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
    3. 3
      In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
    4. 4
      Spread half the cream cheese mixture over Fontina cheese layer.
    5. 5
      Spread half the pesto over cream cheese layer.
    6. 6
      Spread half the sun-dried tomatoes over pesto layer.
    7. 7
      Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
    8. 8
      Sprinkle one cup Fontina over pine nuts.
    9. 9
      Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3” high.
    10. 10
      Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
    11. 11
      When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
    12. 12
      Serve with crackers or pita bread wedges.

    Ratings & Reviews:


    Nutritional Facts for Sun-Dried Tomatoes and Cheese Terrine

    Serving Size: 1 (84 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 326.8
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 11.7 g
    Cholesterol 58.1 mg
    Sodium 452.0 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 4.6 g
    Sugars 4.5 g
    Protein 14.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes