Recipe from Better Homes and Gardens
Serve this appetizer with toasted bread slices or a variety of crackers.
Servings: 24 to 28 servings
1 8-ounce packagecream cheese, softenedsee savings
1/2 cuppurchased basil pesto or dried tomato pestosee savings
6 slicesthinly sliced provolone cheese (about 6 oz.)see savings
Thin baguette slices, toasted if desired, or crackerssee savings
Fresh basil leaves (optional)see savings
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: Calories 94, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 16 mg, Sodium 128 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 6%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet