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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Cheese Terrine Recipe

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This recipe for Italian Cheese Terrine is from McCarthy Family Cookbook, 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:  
8 oz. cream cheese, softened
2 T. butter, softened
1/2 c. Parmesan cheese, grated
2 T. pesto sauce
9 oz. Muenster cheese slices, divided

or mozzarella Cheese slices



Basil Sauce:
14 oz. tomatoes, canned,
3/4 c. onion, chopped
whole, undrained
1 T. garlic, minced
2 T. olive oil
2 bay leaves
1/2 tsp. sugar
1/4 tsp. basil
17 oz. sun-dried tomato halves, in oil, drained and chopped
Directions:
Directions:
Beat cream cheese and butter. Add Parmesan cheese and pesto. Set aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to hang over 6" to 7". Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping. Spread 1/2 of cream cheese mix over cheese; top with 1/2 of basil sauce. Cut 2 slices Muenster cheese in 1/2 crosswise; arrange triangles over tomato mix. Repeat whole procedure. Fold plastic wrap over layers, sealing securely; place a heavy object on top to flatten. Chill at least 8 hours or up to 3 days. Invert terrine on to platter. Serve with crackers or baguette slices.

Basil Sauce: Drain whole tomatoes, reserving 1/4 cup juice. Chop tomatoes. Cook onion and garlic in olive oil. Stir in tomatos, 1/4 cup reserved juice, bay leaves, sugar and basil. Boil Reduce heat and simmer 3 to 5 minutes until thickened. Discard bay leaves; stir in sun-dried tomatoes. Cover and chill at least 2 hours.

 

 

 

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