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Italian Cheese Terrine

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“An elegant and festive appetizer. Recipe from Susan Stein. Prep time includes chilling time.”
READY IN:
12hrs
YIELD:
1 terrine
UNITS:
US

Ingredients Nutrition

Directions

  1. For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
  2. Chop tomatoes and set aside.
  3. Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
  4. Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
  5. Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
  6. Remove and discard bay leaves; stir in sun-dried tomatoes.
  7. Cover and chill at least 2 hours.
  8. For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
  9. Add parmesan and pesto; beat until smooth.
  10. Set mixture aside.
  11. Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
  12. Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
  13. Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
  14. Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
  15. Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
  16. Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
  17. Chill at least 8 hours or up to 3 days.
  18. To serve: Invert terrine onto a serving platter, peel off plastic wrap.

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