Pesto-Provolone Terrine

Serve this appetizer with toasted bread slices or a variety of crackers.

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3.5 by 13 people

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  • Makes: 24 servings
  • Prep: 15 mins
  • Chill: overnight

Pesto-Provolone Terrine

Directions

  1. Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
  2. 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.
  3. 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.
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Nutrition Facts (Pesto-Provolone Terrine)

  • Per serving:
  • 94 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 16 mg chol. ,
  • 128 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 3 g pro.
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