Best Pesto Cream Cheese Terrine Spread Recipes

Sun-Dried Tomatoes and Cheese Terrine image

Provided by queenbeatrice

Categories Spreads

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

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.

Nutrition Facts : Calories 326.9, Fat 27.1, SaturatedFat 11.8, Cholesterol 58.1, Sodium 452, Carbohydrate 11.3, Fiber 4.7, Sugar 4.5, Protein 14.3

Pesto Cream Cheese Spread image

Provided by Chef Buggsy Mate

Categories Spreads

Time 30m

Yield 1 1/2 cup, 20-25 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1/8 teaspoon garlic powder
1/3 cup parmesan cheese, grated
3 tablespoons butter, softened
1/2 cup pesto sauce
3 tablespoons olive oil
assorted cracker
raw vegetables

Steps:

Line a 5-3/4x3" loaf pan with plastic wrap.
In a small bowl, combine cream cheese and garlic powder until well blended; set aside.
In a bowl, combine Parmesan cheese, butter and pesto sauce until blended.
Gradually stir in olive oil.
Spread about 1/4 cup cream cheese mixture into prepared pan.
Carefully spread with 1/3 pesto mixture.
Repeat layers twice.
Top with remaining cream cheese mixture.
Cover and refrigerate at least 5 hours.
Un-mold; serve with crackers and veggies.
NOTE: to get nice layers refrigerate first cream cheese layer until firm then top with even layer of pesto mix. Refrigerate after each layer.

Nutrition Facts : Calories 80, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 71.3, Carbohydrate 0.4, Protein 1.5

Pesto-Provolone Terrine image

Provided by Donna Roth @LuvnMom

Number Of Ingredients 5

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.