Recipe: Pesto Cheese Terrine (using sundried tomatoes, make ahead)

PESTO CHEESE TERRINE

1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) pkg. blue cheese, crumbled
1 cup fresh spinach leaves loosely packed
3/4 cup fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 cloves garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup pine nuts, chopped
1 cup grated Parmesan cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
Crackers (for serving)

Process cream cheese and blue cheese in a processor until smooth. Spoon into small bowl and set aside.

Clean processor bowl. Process spinach, parsley, basil, garlic and salt together in food processor. Add oil in slow steady stream. Stir in pine nuts and Parmesan cheese.

Line a loaf pan with plastic wrap allowing edges to overhang. Spread half of cheese mixture in loaf pan; top with half of the tomatoes. Spread spinach mixture over tomatoes; top with remaining tomatoes, then spread with remaining cheese mixture. Cover with plastic wrap. Chill 24 hours.

TO SERVE:
Let stand at room temperature for 30 minutes before serving.

Invert onto serving platter. Garnish as desired and serve with crackers.

From: Shelley, LA - 11-17-97