Pesto-Provolone Terrine

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

Pesto-Provolone Terrine + enlarge image
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12 users rated this recipe an average rating of 4.0
Makes:
24 servings
Prep:
15 mins
Chill:
overnight
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Pesto-Provolone Terrine

Ingredients
1
8 ounce package cream cheese, softened
1/2
cup purchased basil pesto or dried tomato pesto
6
slices thinly sliced provolone cheese (about 6 oz.)
 
Thin baguette slices, toasted if desired, or crackers
 
Fresh basil leaves (optional)

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.

Nutrition Facts

(Pesto-Provolone Terrine)
    Per serving:
  • 94 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 128 mg sodium,
  • 1 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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