Pesto Cheese Terrine

Pesto Cheese Terrine

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"Three differently flavored layers of cream cheese--lemon and almond, basil pesto, and sun-dried tomato pesto--are chilled and served with crackers for an easy, elegant appetizer spread."
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Ingredients

2 h 20 m servings 264 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
  2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
  3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
  4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.

Footnotes

  • * NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.

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