Best Four 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

BASIL-CHEESE TERRINE

Basil-Cheese Terrine image

I've been using this recipe since 1996. Whenever I serve it or take it to a party I always write up several recipe cards in advance because the request will come after one taste. Not only yummy, but lovely presentation. Because everyone likes it so much it gives me pleasure to make it. It's a sure fire winner. Tried and true.

Provided by ameatlanta

Categories Cheese

Time P1DT30m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled blue cheese
1 cup baby spinach leaves, loosely packed
3/4 cup Italian parsley, loosely packed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup virgin olive oil
1/4 cup pine nuts, lightly toasted, and chopped
1 cup parmesan cheese, freshly grated
1/2 cup sun-dried tomato packed in oil, sliced
fresh basil sprig
cherry tomatoes, cut in wedges

Steps:

Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
Spoon into a small bowl; set aside.
Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
Stir in pine nuts and Parmesan.
Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
Cover with plastic wrap; chill 24 hours.
Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
Remove remaining plastic.
Garnish.
Serve with crackers.