Layered Italian Cheese Terrine Recipe

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.