Three Color Cheesy Appetizer Terrine Recipes

THREE CHEESE CROSTINI APPETIZER

Steps:

• Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
• In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
• While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
• Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
• To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

THREE COLOR CHEESY APPETIZER TERRINE

Steps:

• Equipment needed: loaf pan (5 ¾ X 3 ½ X 2 ¼), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve.
• Place pesto in a small sieve set over a bowl.
• Let sit for about 30 minutes to drain away excess oil.
• Meanwhile drain oil from tomatoes.
• Pat tomatoes dry with a paper towel to remove excess oil.
• Place tomatoes in small food processor or blender and chop very finely.
• Wash processor or blender.
• Place olives and garlic in small food processor or blender and process until very finely chopped.
• Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth.
• Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
• Use two layers of plastic wrap if necessary.
• Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
• Top with the drained pesto and spread evenly being careful not to mix with the cheese below.
• Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
• Top with the chopped sun dried tomatoes, spreading evenly.
• Top with another 1/4 of the cheese mixture.
• Top that with the chopped olive mixture.
• Top that with the remaining cheese mixture and smooth it out.
• Cover the mixture with the overhanging plastic wrap.
• Refrigerate for at least 4 and up to 24 hours.
• When ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
• Remove plastic wrap.
• Let sit at room temperature for 15 to 20 minutes.
• Serve with various crackers.

ITALIAN CHEESE TERRINE

Steps:

• For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
• Chop tomatoes and set aside.
• Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
• Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
• Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
• Remove and discard bay leaves; stir in sun-dried tomatoes.
• Cover and chill at least 2 hours.
• For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
• Add parmesan and pesto; beat until smooth.
• Set mixture aside.
• Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
• Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
• Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
• Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
• Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
• Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
• Chill at least 8 hours or up to 3 days.
• To serve: Invert terrine onto a serving platter, peel off plastic wrap.