Three Color Cheesy Appetizer Terrine

Recipe by MarielC
READY IN: 20mins
YIELD: 1 loaf




  • Equipment needed: loaf pan (5 ¾ X 3 ½ X 2 ¼), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
  • Place pesto in a small sieve set over a bowl.
  • Let sit for about 30 minutes to drain away excess oil.
  • Meanwhile drain oil from tomatoes.
  • Pat tomatoes dry with a paper towel to remove excess oil.
  • Place tomatoes in small food processor or blender and chop very finely.
  • Wash processor or blender.
  • Place olives and garlic in small food processor or blender and process until very finely chopped.
  • Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
  • Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
  • Use two layers of plastic wrap if necessary.
  • Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
  • Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
  • Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
  • Top with the chopped sun dried tomatoes, spreading evenly.
  • Top with another 1/4 of the cheese mixture.
  • Top that with the chopped olive mixture.
  • Top that with the remaining cheese mixture and smooth it out.
  • Cover the mixture with the overhanging plastic wrap.
  • Refrigerate for at least 4 and up to 24 hours.
  • When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
  • Remove plastic wrap.
  • Let sit at room temperature for 15 to 20 minutes.
  • Serve with various crackers.