Two types of pesto, cheese and croistini – what could possibly be missing! Not only is this delicious, but easy, must be made ahead and feeds a crowd! The terrine can be molded in any pan shape desired for any season or use small individual molds for a formal sit down dinner. Use your imagination and enjoy!
1 – 7 oz. jar of sun dried tomato pesto drain oil
1 – 7 oz. jar of basil pesto with toasted pine nuts drain oil
3 – 8 oz. packages of cream cheese
3/4 cup of Kraft brand 100% grated parmesan cheese
1 baguette sliced on a diagonal or crackers
Non-stick cooking spray for baguette
Parchment paper or wax paper
Line a rectangular container such as a bread pan with parchment paper or wax paper and tape some of the ends to the pan or mold that you are using. This will help keep it in place as you layer the ingredients. In a medium sized microwave proof mixing bowl, mix the cream cheese and parmesan cheese until creamy and well combined. Microwave the cream cheese mixture for one minute, stirring at 15 second intervals. This will make the cream cheese easier to spread. Add a third of the cream cheese mixture to the bottom of the pan and spread evenly over the bottom. I found my fingers to be the most useful tool. Add the sun dried tomato pesto and evenly spread over the cream cheese. Some of the pesto will mix with the cream cheese as you assemble and that is okay. Add a third of the cream cheese mixture and spread evenly over the pesto. Add the basil pesto with toasted pine nuts and evenly spread over the cream cheese. Add the remaining cream cheese mixture and spread over the pesto. Cover with wax paper or foil and place in the fridge to set up for at least 2 hours. To serve, remove wax paper or foil from the top and Invert pan over a platter and remove pan and gently remove parchment paper or wax paper. Serve with baguette or crackers.
If serving with toast baguette, make by slicing the baguette on diagonal and placing on a baking sheet coated with non-stick cooking spray. Spray both sides of baguette with cooking spray and bake in a preheated oven at 375 degrees for 8 – 10 minutes or until toasted and lightly browned.
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rodney Strong Chardonnay (California), Hahn Estates Chardonnay (California), Gabbiano Chianti (Italy) or Bogle Vineyards Pinot Noir (Russian River Valley).