9 (1 oz) slices Muenster or mozzarella cheese, divided
Basil Tomato Sauce
1 (14.5 oz) can whole tomatoes, undrained
3/4 cup chopped onion
1 Tbls minced garlic
2 Tbls olive oil
2 bay leaves
1/2 tsp sugar
1/4 tsp dried basil
1 (7 oz) jar oil-packed, sun-dried tomatoes, drained & chopped
Instructions
Basil-Tomatoe Sauce.
Drain whole tomatoes, reserving 1/4 cup juice. Chop tomatoes, set aside.
Cook onion & garlic in olive oil in large skillet over medium heat, stirring constantly, until tender. Stir in chopped tomato, 1/4 cup juice, bay leaves, sugar, and basil- bring to boil. Reduce heat, and simmer, stirring often, 3 - 5 minutes or until thickened; remove from heat. Remove & discard bay leaves. Stir in sun-dried tomatoes. Cover & chill at least 2 hours.
Beat cream cheese & butter at medium speed with electric mixer until creamy. Add parmesan cheese and pesto; beat until smooth. Set mixture aside.
Line 3-cup bowl with plastic wrap, allowing edges to hang over 6 to 7 inches. Diagonally cut 5 slices of 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 of Muenster cheese into half crosswise; arrange cheese rectangles over tomato mixture. Repeat with remaining cream cheese mixture, basil-tomato sauce, and 2 slices of Muenster cheese cut into rectangles. Fold plastic wrap over layers, sealing securely; place heavy object on top to compact layers. Chill at least 8 hours or up to 3 days.
Invert terrine onto a serving platter, and peel off plastic wrap. Garnish with a fresh herb sprig if desired. Serve with crackers or baguette slices.
Serving
Suggestions
Great to take to get togethers.
Originally Submitted
5/25/2011
0 Out of 5 from
0 reviews
You can add this Italian Terrine recipe to your own private DesktopCookbook.
