Food, Fun and Fabulous 46
Basil Cheese Terrine with Sundried Tomatoes
yield: 1 bundt pan or 1 loaf pan
16 ounces cream cheese, softened
8 ounces goat cheese, crumbled (can substitute
blue cheese
2 cups spinach leaves
4 cups basil leaves
4 cloves garlic
½ cup olive oil
2 cups fresh parmesan, grated
½ cup sundried tomatoes
4 cloves garlic, crushed
½ cup olive oil
2 cups fresh parmesan, grated
In food processor, process until smooth and set
aside.
In food processor, process spinach, basil, and garlic,
and with processor running, slowly add oil. Pulse in
parmesan and set aside. Mixture should be thick.
Soak sundried tomatoes for about 20 minutes and
drain. In food processor, pulse sundried tomatoes
with garlic, oil, and parmesan.
I love the classic combination of flavors, and the color scheme makes it especially festive to serve during the holidays! The pesto layer
holds its vibrant color with the combination of spinach and basil. The terrine may be made ahead and will keep for up to one week.
Line a 2-quart bundt pan with plastic wrap,
allowing edges to overhang. Put white, green, and
red mixtures into separate dipping bags. Spread
mixtures one at a time into bundt pan, making
festive holiday layers: white, green, white, red, and
white. Once layers are finished, wrap tight with
plastic wrap and chill the mold for 24 hours.
When ready to serve, carefully open plastic wrap
to access the terrine. Quickly turn mold on top
of serving platter, remove remaining plastic wrap.
Garnish with additional sundried tomatoes and
serve with your favorite crackers or flatbread.
White Mixture
Green Mixture (Basil Pesto)
Red Mixture
