"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Provolone Terrine Recipe

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Provolone Terrine image
Robin and Chelsea


This recipe for Provolone Terrine, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Cianciolo
Added: Tuesday, July 28, 2009


1 1/2 lb provolone, sliced thin
1 jar of sundried tomatoes packed in oil, drained and chopped
1 1/2 pkg cream cheese, softened
1 cup basil pesto
3-4 large garlic cloves, minced
1 stick of unsalted butter, room temperature
1/3 cup pine nuts (optional)

Wet the cheesecloth and line a terrine mold, allowing for extra to overlap at top.
In the bowl of a food processor, puree the cream cheese and butter until smooth. Add the garlic cloves and puree again. Scrape into a bowl and stir in pine nuts.
Cut 4 slices of provolone in half and overlap at the bottom of the mold to cover. Line the sides and of the mold with the whole provolone, overlapping without gaps.
Spread 1/2 cup of the pesto on the bottom of the mold.
Sprinkle 1/2 of the sundried tomatoes evenly over the pesto.
Cut 3-4 more slices of provolone and overlap on top of the tomatoes.
Spread the garlic cream over the provolone layer.
Sprinkle with the remaining sundried tomatoes.
Overlap more 1/2 slices of provolone over the tomatoes.
Spread the remaining pesto over the provolone.
Top with the remaining slices of provolone, taking care that the entire filling is encased.
Fold the cheesecloth over the top and gently press down on top.
Refrigerate at least 8 hours or overnight.
Unwrap top of terrine and carefully turn out onto serving platter. Remove cheesecloth
Serve with crackers or French bread.

Number Of Servings:
Number Of Servings:
A crowd
Personal Notes:
Personal Notes:
Here it is! The recipe that made it's way from Robin's kitchen in San Francisco, to Connecticut, Boston, Chicago and everywhere in between. It is always a crowd pleaser and everyone wants a copy of the recipe.




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