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Italian Cheese Terrine

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Ingredients

Adjust Servings:
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

Nutritional information

2952.1
Calories
2233 g
Calories From Fat
248.1 g
Total Fat
128.9 g
Saturated Fat
596.5 mg
Cholesterol
3737.8 mg
Sodium
92 g
Carbs
18.8 g
Dietary Fiber
22.7 g
Sugars
111.2 g
Protein
1357g
Serving Size

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Italian Cheese Terrine

Features:
    Cuisine:

    This recipe was given to me by a coworker about 10 years ago, and I have made it for the holidays almost every year since. It has become a family tradition that everyone looks forward to. Be prepared to use more than 9 slices of cheese. No matter how many times I make it 9 is never enough. Plus, placing the cheese before assembling the terrine is an art form and any mistakes can be fixed with a well placed piece of cheese. Overall, this recipe both looks good and tastes great - be prepared for many compliments!

    • 740 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Italian Cheese Terrine, An elegant and festive appetizer Recipe from Susan Stein Prep time includes chilling time , This recipe was given to me by a coworker about 10 years ago, and I have made it for the holidays almost every year since It has become a family tradition that everyone looks forward to Be prepared to use more than 9 slices of cheese No matter how many times I make it 9 is never enough Plus, placing the cheese before assembling the terrine is an art form and any mistakes can be fixed with a well placed piece of cheese Overall, this recipe both looks good and tastes great – be prepared for many compliments!, An elegant and festive appetizer Recipe from Susan Stein Prep time includes chilling time


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    Steps

    1
    Done

    For Sauce: Drain Whole Tomatoes, Reserving 1/4 Cup Juice.

    2
    Done

    Chop Tomatoes and Set Aside.

    3
    Done

    Cook Onion and Garlic in Olive Oil in a Large Skillet Over Medium Heat, Stirring Constantly, Until Tender.

    4
    Done

    Stir in Chopped Tomato, 1/4 Cup Reserved Juice, Bay Leaves, Sugar and Basil; Bring to a Boil.

    5
    Done

    Reduce Heat, and Simmer, Stirring Often, 3-5 Minutes or Until Thickened; Remove from Heat.

    6
    Done

    Remove and Discard Bay Leaves; Stir in Sun-Dried Tomatoes.

    7
    Done

    Cover and Chill at Least 2 Hours.

    8
    Done

    For Terrine: Beat Cream Cheese and Butter at Medium Speed With Mixer Until Creamy.

    9
    Done

    Add Parmesan and Pesto; Beat Until Smooth.

    10
    Done

    Set Mixture Aside.

    11
    Done

    Line a 3-Cup Bowl or Mold With Plastic Wrap, Allowing Edges to Overhang 6-7 Inches.

    12
    Done

    Diagonally Cut 5 Slices Muenster Cheese in Half; Arrange Cheese Triangles in Bowl, Slightly Overlapping to Line Bowl.

    13
    Done

    Spread Half of Cream Cheese Mixture Over Cheese; Top With Half of Basil-Tomato Sauce.

    14
    Done

    Cut 2 Slices Muenster Cheese in Half Crosswise; Arrange Cheese Rectangles Over Tomato Mixture.

    15
    Done

    Repeat With Remaining Cream Cheese Mixture, Basil-Tomato Sauce and 2 Slices Muenster Cheese Cut Into Rectangles.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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