Cream Cheese Terrine Recipes

ITALIAN CHEESE TERRINE

Steps:

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

CREAM CHEESE TERRINE

Steps:

• Blend one package cream cheese with garlic and herbes de Provence, if using; spread into a plastic wrap-lined 8"x4" loaf pan. Sprinkle with basil; chill for 15 minutes. Mix second package cream cheese with tomatoes and onion; spread over first layer. Sprinkle with parsley; chill for 15 minutes. Blend third package cream cheese with blue cheese and almonds; spread over tomato layer. Chill for 15 minutes. Combine remaining package cream cheese with pesto; spread over blue cheese layer. Cover and chill for at least one hour. To serve, gently pull up on plastic wrap; invert onto a serving platter and peel away plastic wrap. Serve with crackers.

PESTO-CREAM CHEESE TERRINE (SPREAD)

Steps:

• Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
• Coat the plastic wrap with cooking spray.
• Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
• Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
• Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
• Fold the excess overhang of plastic wrap over the mixture.
• Chill for minimum 12 hours.
• Invert chilled loaf onto a serving dish and discard the plastic wrap.
• Serve with crackers.