Mediterranean-style Cheese Terrine Recipe

mediterranean cheese terrine recipe

Last Friday night I hosted our neighborhood ladies night and made this layered cheese terrine to serve. This is one of my go-to appetizers which I think I first found on All Recipes(?) about 15 years ago, and made a copy of it to include in my recipe binder.

Back when I was a young newlywed, new to Richmond, and working in an office, my husband and I were invited to go with a group {from the office} to the steeplechase and tailgate all day. Everyone was assigned food items to bring and share, and mine was “cheese.” Well, eager to impress this crowd with my entertaining prowess I decided I would provide the best cheese selection possible. I made 2 different cheese terrines + loaded up a new marble cheese board {I bought for the event} with a variety of cheeses and crackers. It was overkill to say the least! LOL  Sure it would have been a nice spread for a wine and cheese party, but there was tons of other food so…  It makes me giggle to this day.

This is one of the cheese terrines I made for that event. It’s pretty easy to put together, and the layers make it look so special and festive – would be beautiful for a red and green Christmas party too!

steps for layered cheese appetizer

Mediterranean Style Cheese Terrine

  • 2 {8 oz} packages light cream cheese, softened
  • 2 sticks {1 cup} butter, softened
  • 1 jar prepared pesto, or your own homemade
  • 1 jar sundried tomato pesto

Combine the cream cheese and butter together until smooth, using a food processor if you have it {makes it much easier}.

Choose a medium sized bowl and line it with a large piece of saran wrap.

Spoon a layer of the cream cheese mixture into the bowl and smooth it out so it reaches the edge and is pretty level.

Add a layer of the sun dried tomato pesto, smoothing it out to the edges, and level.

Place in refrigerator for 10-15 minutes to set.

Remove from refrigerator and repeat with layers of cheese mixture and the pesto.

Add a final layer of the cream cheese mixture – this will actually be the base once it’s set – and pull the saran wrap over the terrine to cover.

Refrigerate for about 6 hours or over night.

When ready to serve, open the saran wrap and invert the terrine on to a serving plate with crackers or crostini, and enjoy!

Garnish with toasted pine nuts or chopped pistachios or walnuts if you like.

NOTE:  I made mine with only 1 block of cream cheese and 1 stick of butter because I didn’t need a large terrine for this group.

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layered cheese terrine appetizer layered cheese terrine

Don’t you think the layers of color look fabulous?! If you’re a fan of pesto and sun dried tomatoes you’re going to love this. I made this White Peach Sangria for our signature cocktail of the night and the group drank almost 3 batches of it!

BTW, I had plans to top this with pine nuts for a cute presentation but since I was literally serving it an hour later and trying to get pictures, I totally forgot to add them! Sometimes it’s hard to combine real life and blogging. LOL

Let me know if you make this.  Have a great day!

 

 

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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. Marilyn Groneng says:

    I have made this but my recipe calls for pine nuts on the top (or bottom)–the top when flipped over AND it is sinful and DELICIOUS!!!!

    • Yes, I like to garnish the top with them…of course, I forgot, since I was getting ready for the party ;-)

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