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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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!!!!

    • Chris says

      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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