PESTO CHEESE TERRINE

Pesto Cheese Terrine image

Number Of Ingredients 8

12 ounces cream cheese, softened, divided
2 tablespoons finely chopped almonds, toasted
4 teaspoons finely chopped onions
1 teaspoon grated lemon peel
3 tablespoons prepared sun-dried tomato pesto
3 tablespoons prepared basil pesto
1/2 cup chopped fresh parsley, divided
1 package Keebler® Town House® Original cracker

Steps:

1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.

Nutrition Facts : Nutritional Facts Serves