Pesto-Provolone Terrine Recipe
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Serve this appetizer with toasted bread slices or a variety of crackers.
Ingredients
- 1 8-ounce package cream cheese, softened
- 1/2 cup purchased basil pesto or dried tomato pesto
- 6 slices thinly sliced provolone cheese (about 6 oz.)
- Thin baguette slices, toasted if desired, or crackers
- Fresh basil leaves (optional)
- 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.
- Calories 94, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 16 mg, Sodium 128 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 6%, Iron 1%.
- Percent Daily Values are based on a 2,000 calorie diet
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