1 8 ounce package cream cheese, softened
1/2 cup purchased basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese (about 6 oz.)
Thin baguette slices, toasted if desired, or crackers
Fresh basil leaves (optional)
Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
Per Serving: cal. (kcal) 94, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 3, carb. (g) 1, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 3, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 128, Potassium (mg) 21, calcium (mg) 60.58, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet