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Sundried Tomato and Pesto Terrine Appetizer

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

A flavorful cheese terrine with a little Mediterranean zing.

Ingredients

Serves: 6

For the Terrine

1 jar of sundried tomatoes
1 pound medium sliced provolone cheese

For the Pesto

1 cup basil leaves
2 cloves garlic
½ cup olive oil
1 cup grated Parmesan cheese

For the Cream Cheese

8 ounces cream cheese
1 clove crushed garlic
½ cup coarsely chopped pistachios

Method

Sundried Tomato and Pesto Terrine Appetizer is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To assemble terrine:

Layer the pans with the Provolone cheese in an overlapping fashion, allowing cheese to overlap edges of bread pans.

Press Â½ of the pesto mixture into the bottom of the cheese-lined pan.

Layer with Provolone (no need to overlap)

Layer with chopped sundried tomatoes.

Layer with cream cheese mixture.

Another layer of sundried tomatoes. Another layer of Provolone slices. Layer of the rest of the pesto mixture.

Fold inward and on top of the mixture the Provolone slices that are lining the pan edges. Fold inward the plastic wrap and refrigerate before serving.

To remove from pan, unwrap the plastic wrap from the top of the pan, then flip it all over onto a plate. Serve with slices of French bread, or crackers.