Pesto Cheese Terrine Recipes

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GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE



Goat Cheese, Pesto and Sun-Dried Tomato Terrine image

Provided by Martha

Time 15m

Number Of Ingredients 10

¼ cup pine nuts
11 ounces goat cheese, room temperature
¼ heavy cream (plus more if necessary)
¼ teaspoon kosher salt
Freshly ground black pepper
4 tablespoons pesto (homemade or store-bought)
5 oil-packed sun-dried tomatoes, drained and finely chopped
Extra virgin olive oil for drizzling
Freshly ground black pepper for garnish
Crackers or sliced bread for serving

Steps:

  • In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
  • Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
  • In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
  • Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
  • Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
  • About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
  • Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
  • Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.

BASIL-CHEESE TERRINE



Basil-Cheese Terrine image

I've been using this recipe since 1996. Whenever I serve it or take it to a party I always write up several recipe cards in advance because the request will come after one taste. Not only yummy, but lovely presentation. Because everyone likes it so much it gives me pleasure to make it. It's a sure fire *winner*. Tried and true.

Provided by ameatlanta

Categories     Cheese

Time P1DT30m

Yield 16 serving(s)

Number Of Ingredients 12

1 (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled blue cheese
1 cup baby spinach leaves, loosely packed
3/4 cup Italian parsley, loosely packed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup virgin olive oil
1/4 cup pine nuts, lightly toasted, and chopped
1 cup parmesan cheese, freshly grated
1/2 cup sun-dried tomato packed in oil, sliced
fresh basil sprig
cherry tomatoes, cut in wedges

Steps:

  • Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
  • Spoon into a small bowl; set aside.
  • Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
  • Stir in pine nuts and Parmesan.
  • Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
  • Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
  • Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
  • Cover with plastic wrap; chill 24 hours.
  • Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
  • Remove remaining plastic.
  • Garnish.
  • Serve with crackers.

PESTO-CREAM CHEESE TERRINE (SPREAD)



Pesto-Cream Cheese Terrine (Spread) image

Plan ahead this must be chilled for a minimum of 12-24 hours before removing from the pan and serving, this is an amazing spread to serve at a get together with crackers. Make certain to overlap the plastic wrap in the loaf pan to allow easy removal of the spread. This loaf can be made omitting the provolone cheese slices if desired and made in a 8 x 4-inch loaf pan and line the bottom of the pan with pine nuts. Servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Spreads

Time 12h

Yield 10-15 serving(s)

Number Of Ingredients 11

8 slices provolone cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese (very soft)
1 (3 ounce) package cream cheese (very soft)
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained)
1 (7 1/2 ounce) jar pesto sauce, in olive oil
1/4 cup Hellmann's mayonnaise
2 tablespoons butter
1 teaspoon fresh minced garlic
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (optional)

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.

Nutrition Facts : Calories 347.8, Fat 29.4, SaturatedFat 15.8, Cholesterol 75.3, Sodium 549.3, Carbohydrate 8.7, Fiber 1.4, Sugar 0.8, Protein 14.4

ITALIAN CHEESE TERRINE



Italian Cheese Terrine image

Make and share this Italian Cheese Terrine recipe from Food.com.

Provided by skat5762

Categories     Spreads

Time 12h

Yield 1 terrine

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/2 cup freshly grated parmesan cheese
2 tablespoons pesto sauce
9 slices muenster cheese or 9 slices mozzarella cheese, divided (1-ounce)
1 (14 1/2 ounce) can whole tomatoes, undrained
3/4 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

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.

Nutrition Facts : Calories 2952.1, Fat 248.1, SaturatedFat 128.9, Cholesterol 596.5, Sodium 3737.8, Carbohydrate 92, Fiber 18.8, Sugar 22.7, Protein 111.2

PESTO-PROVOLONE TERRINE



Pesto-Provolone Terrine image

Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)

Provided by Donna Roth @LuvnMom

Categories     Cheese Appetizers

Number Of Ingredients 5

1- 8oz package(s) cream cheese, softened
1/2 cup(s) basil pesto or dried tomato pesto
6 slice(s) provolone cheese, thinly sliced
- thin baguette slices, toasted if desired and/or crackers
- fresh basil leaves (optional garnish)

Steps:

  • Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
  • In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
  • To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
  • VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
  • VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.

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