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Pesto-Provolone Terrine

Makes: 24 to 28 servings
Prep 15 mins Chill  overnight
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)
  • 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) (g) 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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