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Layered Italian Cheese Terrine Recipe | |
Italian Appetizer | |
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Ingredients:
16 oz. cream cheese, softened2 C. grated cheese mix (any combo of asiago, mozzarella, provolone, parmesan, fontina, romano) 2 T. garlic, minced 1 T. each: fresh parsley, basil, oregano, all minced (or 1/2 the amounts dried) 1/2 t. each, salt and white pepper 3/4 C. pesto 3/4 C. roasted, peeled red bell peppers, chopped (or pimento) 3/4 C.. pitted black olives, chopped 2-3 slices mozzarella, 1/2" thick 2-3 slices provolone, 1/2" thick
Directions:
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 a 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. | |