Layered Italian Cheese Terrine

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Layered Italian Cheese Terrine

 

16 ozs. cream cheese, softened

2 cups grated cheese mix (any combo of asiago, mozzarella, provolone, parmesan,

fontina, romano)

2 tbsps. garlic, minced

1 tbsp. each: fresh parsley, basil, oregano, all minced (or 1/2 the amounts

dried)

1/2 tsp. each, salt and white pepper

3/4 cup pesto

3/4 cup roasted, peeled red bell peppers, chopped (or pimento)

3/4 cup pitted black olives, chopped

2 to 3 slices mozzarella, 1/2 " thick

2 to 3 slices provolone, 1/2 " thick

 

Combine cream and Italian cheeses, garlic, herbs, salt, and pepper in a bowl and

mix very well. Press mixture onto a cookie sheet lined with plastic wrap in a

layer about 1/2 " thick. Chill about one hour or until very cold.

Lightly oil the loaf pan and line with plastic wrap. Piece together a seamless

layer of the mozzarella slices in the bottom of the pan. Cut a section of the

filling to fit over the mozzarella. Drop the pan from a low altitude to compress

the layers. Add the pesto on top of the cheese mix and smooth out with a

spatula.

Repeat the procedure with mix, then red bell peppers, then mix, then the olives.

Add the last piece of cheese mix, and top with a seamless layer of provolone.

Cover well with plastic wrap. Chill or freeze for later consumption.

To serve, cut with a warm, non-serrated knife into vertical slices, so that all

the layers show. Serve with baguettes, bagel crisps, or crackers.