Shelly's Recipe

Four Layer Cheese Terrine

Category: Cheese

32 ounces cream cheese
2 large cloves garlic -- crushed, peeled, minced finely
2 teaspoons herbs de provence
7 ounces oil-packed sun-dried tomatoes -- julienned
3 tablespoons sliced green onions or 2 finely diced shallots
4 ounces bleu cheese
1/2 cup sliced almonds or walnut pieces
7 ounces prepared pesto sauce
1/2 cup fresh parsley, minced
1/2 cup fresh basil, minced
Olive Oil
Cracked Pepper
Garnish - Parsley and Roma Tomatoes

Line a loaf pan with plastic wrap. In a food processor, blend one package of cream cheese with garlic and Herbs de Provence. Spread into bottom of loaf pan and sprinkle with basil. Refrigerate for 15 to 30 minutes until firm.

To make second layer, process one package cream cheese with sun-dried tomatoes and green onions. Spread on top of first layer and sprinkle with parsley. Refrigerate for 15 to 30 minutes until second layer is firm.

For third layer, process remaining cream cheese, bleu cheese and nuts. Spread over first two layers and repeat dusting of basil. Refrigerate until firm.

To make final layer, combine one package of cream cheese with pesto sauce in food processor. Spread onto previous layers and top with parsley. Cover with plastic wrap. Refrigerate until ready to serve.

To serve, unwrap and invert onto serving tray. Drizzle with olive oil and cracked pepper. Garnish with parsley and sliced Roma Tomatoes. Cut slices from loaf as needed. Serve with mild crackers or baguettes.