Italian Cheese Terrine
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1/2 c Grated Parmesan Cheese
- 1 8 oz pk soft, cream cheese
- Cut
- Garnish: fresh herb sprig
- Mozzarella cheese, divided
- Basil-Tomato Sauce
- 2 tb Commercial pesto
- 2 tb Butter/margarine,softened
- 9 1 oz. slices Muenster or
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add Parmesan cheese and pesto; beat until smooth. Set aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl pinwheel fashion, slightly overlapping to line bowl. Spread half of cream cheese mixture over cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture. Repeat with remaining cream cheese mixture, Basil-Tomato Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic wrap over layers, sealing securly; place a heavy object, such as a small cast-iron skillet, on top to compact layers. Chill at least 8 hours or up to 3 days. Invert terrine onto a cheese board or serving platter, and peel off plastic wrap; garnish, if desired. Serve terrine withcrackers or baguette slices. yield: 3 cups.
- From Southern Living 1993 Anuual Recipes.
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Whisk
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Electric mixer
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Chef's knife
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Grater
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Vegetable peeler