Italian cheese terrine

Yield: 3 Cups

Measure Ingredient
1 \N 8 oz pk soft, cream cheese
2 tablespoons Butter/margarine,softened
½ cup Grated Parmesan Cheese
2 tablespoons Commercial pesto
9 \N 1 oz. slices Muenster or
\N \N Mozzarella cheese, divided
\N \N Basil-Tomato Sauce
\N \N Garnish: fresh herb sprig

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Add Parmesan cheese and pesto; beat until smooth. Set aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to hang over 6-7 inches. Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl pinwheel fashion, slightly overlapping to line bowl. Spread half of cream cheese mixture over cheese; top with half of Basil-Tomato Sauce. Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture. Repeat with remaining cream cheese mixture, Basil-Tomato Sauce, and 2 slices Muenster cheese cut into triangles. Fold plastic wrap over layers, sealing securly; place a heavy object, such as a small cast-iron skillet, on top to compact layers. Chill at least 8 hours or up to 3 days. Invert terrine onto a cheese board or serving platter, and peel off plastic wrap; garnish, if desired. Serve terrine withcrackers or baguette slices. yield: 3 cups.

From Southern Living 1993 Anuual Recipes.

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