Italian Cheese Terrine Recipe

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Italian Cheese Terrine Ingredients

1 8 oz pk soft, cream cheese
2 tbsp butter/margarine,softened
1/2 cup grated parmesan cheese
2 tbsp commercial pesto
9 1 oz. slices muenster or
1 mozzarella cheese, divided
1 basil-tomato sauce
1 garnish: fresh herb sprig

A Recipe for
Italian Cheese Terrine

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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This Recipe for Italian Cheese Terrine is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This is a recipe for Italian Cheese Terrine from the recipe cookbook of Recipes-to-go (Cheese)

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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Italian Cheese Terrine

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Italian Cheese Terrine Directions

Beat cream cheese and butter at medium speed with an electric mixer
until creamy. Add Parmesan cheese and pesto; beat until smooth. Set
aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to
hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in
half; arrange cheese triangles in bowl pinwheel fashion, slightly
overlapping to line bowl. Spread half of cream cheese mixture over
cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster
cheese in half crosswise; arrange cheese rectangles over tomato
mixture. Repeat with remaining cream cheese mixture, Basil-Tomato
Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic
wrap over layers, sealing securly; place a heavy object, such as a
small cast-iron skillet, on top to compact layers. Chill at least 8
hours or up to 3 days. Invert terrine onto a cheese board or serving
platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

Serves: 3

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