Italian Cheese Terrine

This is a “fancy” appetizer that is worth the effort! The Italian flavor is addictive and it has a beautiful presentation.

1-8oz pkg. cream cheese
2 T butter, softened
½ c parmesan cheese, grated
2 T pesto
9 slices muenster or mozzarella cheese; divided
Basil Tomato Sauce
Assorted crackers

Beat cream cheese and butter with mixer until creamy. Add parmesan and pesto; beat until smooth. Set aside.

Line a 3 cup bowl with plastic wrap, allowing edges to hang over 6-7 inches. Diagonally cut 5 slices of cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.

Spread half the cream cheese mixture over cheese; top with half of the Basil Tomato Sauce. Cut 2 slices of slice cheese in half crosswise; arrange cheese rectangles over tomato mixture. Repeat with remaining cream cheese mixture, sauce and 2 slice cheese rectangles.

Fold plastic wrap over layers, sealing securely; place a heave object on top to compact layers.

Chill at least 8 hours or up to 3 days.

Invert terrine onto serving plate and peel off plastic wrap. Garnish with basil if desired.

Serve with crackers or bagel chips. 

Basil Tomato Sauce1- 14oz can diced tomatoes
¾ c onion, chopped
1 T fresh garlic, minced
2 T olive oil
2 bay leaves
½ tsp. sugar
¼ tsp. dried basil
1- 7 oz. jar sun dried tomatoes packed in oil, drained and chopped

Drain tomatoes, reserving ¼ c liquid. Set aside.

In large skillet, cook onion and garlic in olive oil over medium heat, stirring constantly, until tender. Stir in tomatoes, reserved liquid, bay leaves, sugar and basil; bring to boil.

Reduce heat and simmer, stirring often, 3 to 5 min. or until thickened; remove from heat.

Remove and discard bay leaves; stir in sun-dried tomatoes.

Cover and chill at least 2 hrs.