That Skinny Chick Can Bake

Sun-dried Tomato, Pesto and Cream Cheese Terrines

Home » 150+ Best Appetizers Recipes » Sun-dried Tomato, Pesto and Cream Cheese Terrines
 
 
 

Mardi, of eat.live.travel.write, is hosting this month’s Forever Nigella. We were instructed to make nibbles to celebrate the Royal Wedding…using one of Nigella’s recipes.  Since I needed to make an appetizer for a party at the 2011 Decorators’ Show House and Gardens, knew this terrine could do double duty.

I’ve made a similar recipe layering cream cheese and pesto, but the addition of Provolone and sun-dried tomatoes pushed this one over the top.  Unlike Nigella, I used premade pesto (a little glitch like a power outage after a lightning strike in our backyard pushed me behind schedule), and layered my own way.  I also used two small springform pans vs. a loaf pan.  See the link below for the original recipe.Unfortunately, I didn’t get to sample the finished dish…I’m hoping to get some feedback from the party later this weekend.  I know that all the individual components were delicious and flavorful.  I have no doubt it was fabulous…

 

Sun-dried Tomato, Pesto and Cream Cheese Terrines on a platter

Sun-dried Tomato, Pesto and Cream Cheese Terrines

A layered pesto, sun-dried tomato dip

Prep Time 30 minutes
Total Time 30 minutes
Yield 16 servings

Ingredients

  • 2 6-ounce packages refrigerated pesto
  • 8 ounces cream cheese at room temperature
  • 1 clove garlic, minced
  • 1/2 cup pistachios, chopped
  • 12 ounces sliced Provolone cheese
  • 8.5 ounce jar julienne sun-dried tomatoes with herbs, chopped
  • Fresh basil to garnish

Instructions

Line two 5.5 inch diameter springform pans (or large loaf pan) with plastic wrap. Set aside.

Mix softened cream cheese with minced garlic and nuts. Set aside.

Place 2-3 slices of Provolone cheese on bottom of each pan. Divide one package of pesto between the two pans. Spread evenly to cover Provolone.

Top each with 1/4 of the chopped sun-dried tomatoes. Layer each with half the cream cheese mixture and spread to edges. Top each with remaining pesto, then sun-dried tomatoes, then 3 slices of Provolone. Refrigerate before serving.

To unmold, remove plastic from top and flip over onto serving tray. Remove rest of plastic wrap. Allow to sit at room temperature before serving. Serve with crackers or baguette slices. Garnish with fresh basil sprigs if desired.

Notes

Adapted from Nigella.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 409Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 46mgSodium: 509mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 16g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest

 
 
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.