1 jar of sundried tomatoes
(drained of oil and roughly chopped - you probably won't use the entire jar)
(get medium slices - not too thin, not too thick)
for the pesto
2 cloves garlic
½ cup olive oil
for the cream cheese mixture
8 oz cream cheese
Prepare pesto by blending ingredients together in a food processor.
Make cream cheese mixture by mixing ingredients together in a bowl. Set aside.
To assemble terrine: layer the pans with the Provolone cheese in an overlapping fashion, allowing cheese to overlap edges of bread pans.
Press ½ of the pesto mixture into the bottom of the cheese-lined pan. Layer with Provolone (no need to overlap) Layer with chopped sundried tomatoes.
Layer with cream cheese mixture. Another layer of sundried tomatoes. Another layer of Provolone slices. Layer of the rest of the pesto mixture. Fold inward and on top of the mixture the Provolone slices that are lining the pan edges.
Fold inward the plastic wrap and refrigerate before serving. To remove from pan, unwrap the plastic wrap from the top of the pan, then flip it all over onto a plate.
Serve with slices of French bread, or crackers.
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