↞ recipe box start page
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.
view more member recipes
PESTO SUN DRIED TOMATO TERRINE
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
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
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
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
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
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
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
Sun-Dried Tomato Pesto Hummus
Tilapia with Pesto and Sun-Dried Tomatoes
Profiteroles With Tomato Pesto Filling
Tomato And Pesto Layered Dip
Four Layer Cheese Terrine
Goat Cheese and Ricotta Terrine
Creamy Pesto Fish
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Grilled Chicken, Sun-Dried Tomato, And Pesto Pizza
Avocado Tomato Salad With Pesto Dressing
Recipe Quick Jump