Sun-Dried Tomatoes and Cheese Terrine Recipe

Ingredients

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3 cups Fontina cheese, grated
12 ounces cream cheese, softened
8 ounces mild goat cheese

2 cups pesto
2 cups sun-dried tomatoes, refreshed if using dry type, drained and minced
1 1/2 cups pine nuts, lightly toasted.

Nutritional

Serving Size: 1 (207 g)
Calories 642.6
Total Fat - 49.1 g
Saturated Fat - 20.6 g
Cholesterol - 95.2 mg
Sodium - 990.5 mg
Total Carbohydrate - 26.2 g
Dietary Fiber - 4.6 g
Sugars - 4.2 g
Protein - 29 g
Calcium - 409.2 mg
Iron - 3.5 mg
Vitamin C - 26 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

If you are using the dry packed sun-dried tomatoes, they need to be refreshed in boiling water, then drained once re-hydrated. If using the oil packed, simply drain the oil.

Step 2

Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan.

Step 3

Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.

Step 4

In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.

Step 5

Spread half the cream cheese mixture over Fontina cheese layer.

Step 6

Spread half the pesto over cream cheese layer.

Step 7

Spread half the sun-dried tomatoes over pesto layer.

Step 8

Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.

Step 9

Sprinkle one cup Fontina over pine nuts.

Step 10

Repeat all layers, ending with a layer of Fontina cheese on top. Your loaf will be about 3” high.

Step 11

Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.