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Sundried Tomato and Pesto Terrine Appetizer

A community recipe by

Not tested or verified by

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A flavorful cheese terrine with a little Mediterranean zing.


Serves: 6

For the Terrine

  • 1 jar of sundried tomatoes
  • ½ medium sliced provolone cheese

For the Pesto

  • 250 basil leaves
  • 2 cloves garlic
  • 125 olive oil
  • 250 grated parmesan cheese

For the Cream Cheese

  • 227 cream cheese
  • 1 clove crushed garlic
  • 125 coarsely chopped pistachios


Sundried Tomato and Pesto Terrine Appetizer is a community recipe submitted by Community and has not been tested by so we are not able to answer questions regarding this recipe.

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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