"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Italian Cheese Terrine Recipe

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

Nancy McCarthy
Added: Monday, August 4, 2008


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

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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