PESTO-PROVOLONE TERRINE

Pesto-Provolone Terrine image

Provided by Donna Roth @LuvnMom

Number Of Ingredients 5

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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.