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Four-Layer Cheese Terrine Recipe

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This recipe for Four-Layer Cheese Terrine, by , is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jane Nash
Added: Monday, January 15, 2007


4 8oz. packages of cream cheese
2 large cloves garlic, quartered
2tsp. Herbs de Provence
7oz. jar oil-packed sun-dried tomatoes, julienned
3T. sliced green onions
4 oz. blue cheese
1/2c. sliced almonds or walnut pieces
7oz. jar of prepared pesto sauce
1/2c. each fresh parsley and basil, minced

First layer
Line a loaf pan with plastic wrap. In a food processor, blend one package of cream cheese with garlic and Herbs de Provence. Spread into bottom of loaf pan and sprinkle with half of basil. Refrigerate for 15 to 30 minutes minutes until firm.
Second layer
Process one package of cream cheese with sun-dried tomatoes and green onions. Spread on top of first layer and sprinkle with half of parsley. Refrigerate for 15 to 30 minutes until second layer is firm.
Third layer
Process one package cream cheese with blue cheese and nuts. Spread over first two layers and sprinkle with rest of basil. Refrigerate until firm.
Fourth layer
Process remaining package of cream cheese with pesto sauce. Spread onto previous layers and top with rest of parsley. Regrigerate until ready to serve. Cut a few slices from loaf. Serve with mild crackers.

Personal Notes:
Personal Notes:
This really makes alot. I would make half this recipe and use a minnie loaf pan. It's a pretty presentation.




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