Pesto Cream Cheese Terrine Spread Recipes

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

PESTO-CREAM CHEESE TERRINE (SPREAD)

Steps:

• Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
• Coat the plastic wrap with cooking spray.
• Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
• Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
• Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
• Fold the excess overhang of plastic wrap over the mixture.
• Chill for minimum 12 hours.
• Invert chilled loaf onto a serving dish and discard the plastic wrap.
• Serve with crackers.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3" loaf pan with plastic wrap.
• In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
• In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
• Gradually stir in olive oil.
• Spread about 1/4 cup cream cheese mixture into prepared pan.
• Carefully spread with 1/3 pesto mixture.
• Repeat layers twice.
• Top with remaining cream cheese mixture.
• Cover and refrigerate at least 5 hours.
• Un-mold; serve with crackers and veggies.
• NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

PESTO CREAM CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

PESTO-PROVOLONE TERRINE

Steps:

• 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.
• VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
• VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.