Best Basil Cheese Terrine Recipes

ITALIAN CHEESE TERRINE

Italian Cheese Terrine image

Make and share this Italian Cheese Terrine recipe from Food.com.

Provided by skat5762

Categories Spreads

Time 12h

Yield 1 terrine

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/2 cup freshly grated parmesan cheese
2 tablespoons pesto sauce
9 slices muenster cheese or 9 slices mozzarella cheese, divided (1-ounce)
1 (14 1/2 ounce) can whole tomatoes, undrained
3/4 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

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.

Nutrition Facts : Calories 2952.1, Fat 248.1, SaturatedFat 128.9, Cholesterol 596.5, Sodium 3737.8, Carbohydrate 92, Fiber 18.8, Sugar 22.7, Protein 111.2

PESTO-PROVOLONE TERRINE

Pesto-Provolone Terrine image

Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)

Provided by Donna Roth @LuvnMom

Categories Cheese Appetizers

Number Of Ingredients 5

Ingredients

1- 8oz package(s) cream cheese, softened
1/2 cup(s) basil pesto or dried tomato pesto
6 slice(s) provolone cheese, thinly sliced
- thin baguette slices, toasted if desired and/or crackers
- fresh basil leaves (optional garnish)

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.

SUN-DRIED TOMATOES AND CHEESE TERRINE

Sun-Dried Tomatoes and Cheese Terrine image

This recipe calls for pesto, but it would not go through as an ingredient, so I entered, basil then pesto after a comma. If you are using the dry packed sun-dried tomatoes, they need to be refreshed in boiling water, then drained once rehydrated. If using the oil packed, simply drain the oil.

Provided by queenbeatrice

Categories Spreads

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

3 cups Fontina cheese, grated
12 ounces cream cheese, softened
8 ounces mild goat cheese
2 cups basil pesto
2 cups sun-dried tomatoes, refreshed if using dry type, drained and minced
1 1/2 cups pine nuts, lightly toasted

Steps:

Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
Spread half the cream cheese mixture over Fontina cheese layer.
Spread half the pesto over cream cheese layer.
Spread half the sun-dried tomatoes over pesto layer.
Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
Sprinkle one cup Fontina over pine nuts.
Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high.
Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
Serve with crackers or pita bread wedges.