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Holiday Terrine Recipe

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This recipe for Holiday Terrine is from The Abraham/VerColen Family and Friends 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:  
1 8-oz. block of ⅓ less fat cream cheese - softened
½ c. (2 oz.) crumbled goat cheese
2 T. Fat free milk
¼ c. basil pesto (Buittoni)
3 T. Chopped Kalamata Olives -pitted
¼ c. finely chopped sun-dried tomatoes - patted dry with paper towels
1 6-oz. package whole wheat crackers
Directions:
Directions:
1. Line a 5x3 inch mini loaf pan with clear plastic wrap, allowing extra wrap to extend over edges to seal top when done.
2. In a medium bowl, combine cream cheese, goat cheese and milk. Mix well. Spread pesto in bottom of pan. Spread half of the cheese mixture over pesto.
3. Spread the chopped olives over the cheese mix, press down with a spoon or spatula. Spoon remaining cheese mixture over olives in even layer. Spoon sundried tomatoes evenly over cheese, press down.
4. Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
5. To serve, unmold onto platter; surround with crackers. Can be stored up to 3 days in the refrigerator.
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This comes out as a red and green layered appetizer that is so pretty around Christmas time. It looks and tastes like it took you a lot longer to prepare!

 

 

 

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