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- 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)
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.
- Servings Per Recipe 24,
- cal. (kcal) 94,
- Fat, total (g) 9,
- chol. (mg) 16,
- sat. fat (g) 3,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- pro. (g) 3,
- vit. A (IU) 194,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 128,
- Potassium (mg) 21,
- calcium (mg) 61,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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