Pesto Provolone Terrine Recipes

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.

ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE

Steps:

• Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
• Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
• Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
• Enjoy!