Pesto Provolone Terrine Recipes

PROVOLONE AND PESTO CHEESE TORTE

Steps:

• Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
• Line the pan with the provolone cheese (reserve a few slices for another layer of the torte), overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
• Using a food processor, mix together the cram cheese, butter and garlic. Spread the ingredients in layers in the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
• Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
• To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.
• Red and green grapes make a good accompaniment.

ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE

Steps:

• Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
• Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
• Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
• Enjoy!

PESTO-PROVOLONE TERRINE

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.

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.