Italian Cheese Terrine

1. 1

   For sauce: Drain whole tomatoes, reserving 1/4 cup juice.

2. 2

   Chop tomatoes and set aside.

3. 3

   Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.

4. 4

   Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.

5. 5

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

6. 6

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

7. 7

   Cover and chill at least 2 hours.

8. 8

   For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.

9. 9

   Add parmesan and pesto; beat until smooth.

10. 10

    Set mixture aside.

11. 11

    Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.

12. 12

    Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.

13. 13

    Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.

14. 14

    Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.

15. 15

    Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.

16. 16

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

17. 17

    Chill at least 8 hours or up to 3 days.

18. 18

    To serve: Invert terrine onto a serving platter, peel off plastic wrap.

* Per serving · 4 servings · Values may vary.