Name: Pesto-Cream Cheese Terrine (Spread)
Yield: 4 servings
Ingredients: 8 slices provolone cheese; 1 (8 ounce) package shredded mozzarella cheese; 1 (8 ounce) package cream cheese (very soft); 1 (3 ounce) package cream cheese (very soft); 1 (8 ounce) jar sun-dried tomatoes packed in oil (drained); 1 (7 1/2 ounce) jar pesto sauce, in olive oil; 1/4 cup Hellmann's mayonnaise; 2 tablespoons butter; 1 teaspoon fresh minced garlic; 1/2 teaspoon black pepper (or to taste); Tabasco sauce (optional)

Servings: 4 persons

8 slices provolone cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese (very soft)
1 (3 ounce) package cream cheese (very soft)
1 (8 ounce) jar sun-dried tomatoes packed in oil (drained)
1 (7 1/2 ounce) jar pesto sauce, in olive oil
1/4 cup Hellmann's mayonnaise
2 tablespoons butter
1 teaspoon fresh minced garlic
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (optional)

1
Line the bottom of a 9 x 5-inch loaf pan with plastic wrap, but allow about 6 inches to hang over the edges of the pan for easy removal.
2
Coat the plastic wrap with cooking spray.
3
Line the bottom and sides of the pan with the provolone cheese slices (cutting to fit if necessary).
4
Process the mozzarella cheese with all remaining ingredients in a processor until smooth.
5
Spoon the mixture into the prepared loaf pan, pressing down with back of the spoon to pack down the mixture.
6
Fold the excess overhang of plastic wrap over the mixture.
7
Chill for minimum 12 hours.
8
Invert chilled loaf onto a serving dish and discard the plastic wrap.
9
Serve with crackers.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pesto-Cream Cheese Terrine (Spread)

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