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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Basil-Cheese Terrine Recipe

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This recipe for Basil-Cheese Terrine is from The Guernsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package crumbled blue cheese
1 cup loosely packed torn fresh spinach
3/4 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh basil leaves
2 cloves garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1 cup freshly grated Parmesan cheese
1/4 cup chopped pine nuts
1/2 cup oil-packed dried tomatoes, sliced
Garnishes: fresh basil sprigs, cherry tomato wedges
Directions:
Directions:
Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping once to scrape down sides. Spoon into a small bowl, and set aside.

Add spinach and next 4 ingredients to processor bowl, and process until finely chopped, stopping once to scrape down sides. With processor running, pour oil in a slow, steady stream through food chute. Stir in Parmesan cheese and chopped pine nuts.

Line a 7 1/2 x 3 x 2 inch loaf pan with plastic wrap, allowing edges to extend over sides of pan. Spread half of cheese mixture in loaf pan; top with half of tomatoes. Spread with pesto mixture; top with remaining tomatoes, and spread with remaining cheese mixture. Cover with plastic wrap; chill 24 hours.

Let stand at room temperature 30 minutes; invert onto a serving platter. Serve with assorted crackers and breadsticks. Garnish, if desired.
Number Of Servings:
Number Of Servings:
16 appetizer servings

 

 

 

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