Best Pesto Provolone Terrine Recipes

Italian Sun-Dried Tomato, Provolone and Pesto Torte image

Provided by DanielsWife

Categories Spreads

Time 4h20m

Yield 32 serving(s)

Number Of Ingredients 5

3 ounces sun-dried tomatoes
2 (8 ounce) packages cream cheese, softened
1 garlic clove, minced
9 slices provolone cheese
8 ounces pesto sauce

Steps:

Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
In a medium bowl, mix cream cheese and garlic.
Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
Enjoy!

Pesto-Cream Cheese Terrine (Spread) image

Provided by Kittencalrecipezazz

Categories Spreads

Time 12h

Yield 10-15 serving(s)

Number Of Ingredients 11

8 slices provolone cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese (very soft)
1 (3 ounce) package cream cheese (very soft)
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained)
1 (7 1/2 ounce) jar pesto sauce, in olive oil
1/4 cup Hellmann's mayonnaise
2 tablespoons butter
1 teaspoon fresh minced garlic
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (optional)

Steps:

Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
Coat the plastic wrap with cooking spray.
Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
Fold the excess overhang of plastic wrap over the mixture.
Chill for minimum 12 hours.
Invert chilled loaf onto a serving dish and discard the plastic wrap.
Serve with crackers.

Nutrition Facts : Calories 347.8, Fat 29.4, SaturatedFat 15.8, Cholesterol 75.3, Sodium 549.3, Carbohydrate 8.7, Fiber 1.4, Sugar 0.8, Protein 14.4

Sun-Dried Tomato and Pesto Torta image

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

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.