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- #2494
This terrific terrine will be the star appetizer at any party. Layers of cream cheese blended with pesto, sun-dried tomatoes, and all sorts of herbs and garnishes make a beautiful spread that any cracker would be lucky to have.
serves/makes:
ready in:
2-5 hrs
ingredients
4 packages (8 ounce size) cream cheese, at room temperature, divided use
2 cloves garlic, peeled and crushed
2 teaspoons dried herbs de provence
7 ounces oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons sliced green onions
1/2 cup minced fresh basil, divided use
4 ounces bleu cheese
1/2 cup sliced almonds or walnut pieces
1/2 cup minced fresh parsley, divided use
7 ounces prepared pesto sauce
directions
Line a loaf pan with plastic wrap, letting the plastic extend over the edges.
Place one package of cream cheese in a food processor. Add the garlic and herbs de provence and process until smooth and combined, scraping down the sides as needed. Spread this mixture in the bottom of the prepared loaf pan. Place the pan in the refrigerator for 30 minutes or until firm. Wipe out the food processor bowl.
Place another package of cream cheese in the food processor. Add the sun-dried tomatoes and green onions. Process until smooth and combined, scraping down the sides as needed.
Remove the loaf pan from the refrigerator. Sprinkle the first layer with half of the fresh basil. Spread the sun-dried tomato mixture over the first layer. Return the pan to the refrigerator for 30 minutes to firm up.
Wipe the bowl of the food processor clean again. Place another package of cream cheese in the food processor. Add the blue cheese and nuts. Process as before, scraping down the sides as needed.
Remove the pan from the refrigerator and sprinkle the tomato layer with half of the fresh parsley. Spread the blue cheese mixture over the top. Return to the refrigerator until firm.
Wipe out the food processor bowl. Place the last package of cream cheese in the food processor along with the pesto. Process until smooth.
Remove the pan from the refrigerator. Sprinkle the blue cheese layer with the remaining basil. Spread the pesto mixture over the top. Sprinkle with the remaining parsley.
Cover the pan tightly with plastic wrap and return to the refrigerator until ready to serve (or at least 30 minutes for the top layer to firm up).
When ready to serve, remove the top layer of plastic wrap and invert the pan onto a serving platter. Remove the plastic wrap from the terrine. Cut into slices and serve with crackers.
recipe tips
Line the loaf pan thoroughly with plastic wrap for easy removal of the terrine.
Spread each layer evenly and gently to maintain distinct layers.
Chill each layer until firm to prevent them from mixing.
Use a sharp knife to cut clean slices of the terrine.
Serve the terrine with a variety of crackers or bread for different textures and flavors.
Garnish the serving platter with fresh herbs or edible flowers for an elegant presentation.
Pair the terrine with a light wine like a Sauvignon Blanc or a sparkling wine.
Experiment with different herbs and cheeses to create your own unique terrine.
Let the terrine sit for a few minutes at room temperature before serving for easier slicing.
common recipe questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
Is it necessary to use a food processor?
A food processor makes the mixing process easier and provides a smooth texture, but you can also mix by hand or with a mixer.
Can I substitute dried basil for fresh?
Fresh basil is recommended for its flavor, but you can use dried basil in a pinch. Reduce the quantity as dried herbs are more potent.
What can I use instead of bleu cheese?
If you don't like bleu cheese, you can use feta, gorgonzola, or another strong-flavored cheese.
Can I make this terrine ahead of time?
Yes, you can make it a day in advance and keep it refrigerated until serving.
How do I serve the terrine if it's too firm to cut?
Let it sit at room temperature for a short time to soften slightly for easier slicing.
What can I use instead of almonds or walnuts?
You can use other nuts like pecans or omit the nuts altogether.
Is there a substitute for herbs de Provence?
You can use a mix of dried thyme, rosemary, and oregano as a substitute.
How long can I store the leftover terrine?
Store leftovers in the refrigerator for up to 3 days, wrapped in plastic wrap.
Can I freeze the terrine?
Freezing is not recommended as it can affect the texture of the cheese layers.
nutrition data
Nutritional data has not been calculated yet.
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