Italian Chheese Terrine

Categories: Maindish

Serves: 3 Cups

Ingredients:

1 8 oz pk soft, cream cheese
2 tb Butter/margarine,softened
1/2 c Grated Parmesan Cheese
2 tb Commercial pesto
9 1 oz. slices Muenster or
Mozzarella cheese, divided
Basil-Tomato Sauce
Garnish: fresh herb sprig

Instructions:
Beat cream cheese and butter at medium speed with an electric mixer until
creamy. Add Parmesan cheese and pesto; beat until smooth. Set aside. Line
a 3-cup bowl or mold with plastic wrap, allowing edges to hang over 6-7
inches. Diagonally cut 5 slices Muenster cheese in half; arrange cheese
triangles in bowl pinwheel fashion, slightly overlapping to line bowl.
Spread half of cream cheese mixture over cheese; top with half of
Basil-Tomato Sauce. Cut 2 slices Muenster cheese in half crosswise;
arrange cheese rectangles over tomato mixture. Repeat with remaining cream
cheese mixture, Basil-Tomato Sauce, and 2 slices Muenster cheese cut into
triangles. Fold plastic wrap over layers, sealing securly; place a heavy
object, such as a small cast-iron skillet, on top to compact layers. Chill
at least 8 hours or up to 3 days. Invert terrine onto a cheese board or
serving platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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