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Sundried Tomato and Pesto Terrine

A community recipe by

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Serves: 6

For the Terrine

  • 1 jar of sundried tomatoes (drained of oil and roughly chopped - you probably won't use the entire jar)
  • 1 pound sliced provolone cheese (get medium slices - not too thin, not too thick)

For the Pesto

  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • ½ cup olive oil
  • 1 cup grated Parmesan cheese

For the Cream Cheese Mixture

  • 8 ounces cream cheese
  • 1 clove crushed garlic
  • ½ cup coarsely chopped pistachios


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

  • 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.
  • Additional Information

    You will need 1 large loaf pan or 2 mini loaf pans. Line the pan(s) with plastic wrap, allowing a good amount of the wrap to hang over the edges of the pan.

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    Bara Brith