CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PESTO SUN DRIED TOMATO TERRINE

Shelly's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Spreads -- Cold
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Sun Dried Tomato Pesto
   by sgre52160



1 cup (loosee) oil-packed sun dried tomatoes 3-6 garlic cloves, peeled 1 1/2 tsp salt 1/4 tsp pepper, or to taste 1 tbsp white vinegar 1 tbsp lemon juice 2 tsp balsamic vinegar 6-8 drops hot sa




Sun-dried Tomato Pesto
   by sgre52160



Drain 1/2 of an 8 oz jar oil-packed dried tomatoes, reserving oil. Add enough olive to make 1/4 cups. Place tomatoes, 2 tbsp pine nuts or slivered almonds, 2 tbsp snipped fresh basil, 1/2 tsp salt a




Pesto And Sun-dried Tomato Torte
   by sgre52160



3 packages (8 oz each) cream cheese, softened 1/2 cup grated Parmesan cheese 3 cloves garlic, finely chopped 1 container (7 oz) refrigerated basil pesto 1 jar (8 oz) minced oil-packed sun-dri




Sun-dried Tomato Pesto On Crostini
   by sgre52160



3/4 cup packed, cut-up, dry sun-dried tomatoes (not in oil) 1 cup boiling water 1/4 cup parmesan cheese 5 large basil leaves 2 parsley sprigs 2 tbsp pine nuts 2 cloves garlic, cup up 3 tbsp o




Chicken Breasts With Sun-dried Tomato Pesto
   by sgre52160



4 boneless, skinless chicken breasts 1/4 cup balsamic vinegar 1/2 cup fresh basil leaves, plus a few for garnishing (about 1 large bunch) 2 tbsp olive oil Salt and pepper, to taste 12 sun-dried t





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.