Italian Cheese Terrine

Recipe by skat5762
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs
YIELD: 1 terrine
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
  • Chop tomatoes and set aside.
  • Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
  • Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
  • Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
  • Remove and discard bay leaves; stir in sun-dried tomatoes.
  • Cover and chill at least 2 hours.
  • For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
  • Add parmesan and pesto; beat until smooth.
  • Set mixture aside.
  • Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
  • Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
  • Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
  • Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
  • Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
  • Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
  • Chill at least 8 hours or up to 3 days.
  • To serve: Invert terrine onto a serving platter, peel off plastic wrap.
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