Shelly's Recipe

PESTO SUN DRIED TOMATO TERRINE

Category: Spreads -- Cold

1 (6- to 7-ounce) container prepared basil pesto; about 1/2 cup total
1 (8- to 8.5-ounce) jar sun dried tomatoes in oil (with or without herbs); about 1 cup total
Vegetable oil for brushing
4 (8 -ounce) packages cream cheese, softened at room temperature
Accompaniment: baguette slices or crackers
Special equipment: an 8- by 4- or 9- by 5-inch loaf pan

Drain pesto in a fine-mesh sieve to remove excess oil (reserve oil for another use*). Pulse tomatoes in a food processor or blender to a chunky puree, then drain in a clean sieve to remove any excess oil*.

Lightly brush loaf pan with some vegetable oil. Line inside of pan with plastic wrap, leaving a 2- to 3-inch overhang.

Cut one package of the cheese into thirds. Spread the contents of 1 (8-ounce) package plus 1/3 of a second package into the bottom of pan, using the back of a spoon to spread evenly. Spread drained pesto over bottom layer. Spread another 8 ounces plus 1/3 package of cheese over pesto. Spread sun dried tomatoes over second cheese layer, then spread remaining cream cheese over tomatoes. Enclose top with plastic overhang, pressing and smoothing top lightly.

Chill until firm, about 6 hours. Peel off top wrap and invert onto a plate, then peel off plastic wrap. (Sides and top of terrine can be smoothed evenly with the back of a small offset spatula or side of a knife if desired.) Bring to room temperature 30 minutes before serving.

*Excess oil can be drizzled over steamed vegetables or used to make a vinaigrette. Make ahead: Terrine can be made up to 2 days ahead.