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Three Color Cheesy Appetizer Terrine

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“This recipe is based on one that appeared in a popular cooking magazine. This is easier and less expensive to make.”
1 loaf

Ingredients Nutrition


  1. Equipment needed: loaf pan (5 ¾ X 3 ½ X 2 ¼), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
  2. Place pesto in a small sieve set over a bowl.
  3. Let sit for about 30 minutes to drain away excess oil.
  4. Meanwhile drain oil from tomatoes.
  5. Pat tomatoes dry with a paper towel to remove excess oil.
  6. Place tomatoes in small food processor or blender and chop very finely.
  7. Wash processor or blender.
  8. Place olives and garlic in small food processor or blender and process until very finely chopped.
  9. Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
  10. Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
  11. Use two layers of plastic wrap if necessary.
  12. Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
  13. Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
  14. Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
  15. Top with the chopped sun dried tomatoes, spreading evenly.
  16. Top with another 1/4 of the cheese mixture.
  17. Top that with the chopped olive mixture.
  18. Top that with the remaining cheese mixture and smooth it out.
  19. Cover the mixture with the overhanging plastic wrap.
  20. Refrigerate for at least 4 and up to 24 hours.
  21. When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
  22. Remove plastic wrap.
  23. Let sit at room temperature for 15 to 20 minutes.
  24. Serve with various crackers.

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