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Provolone Terrine Recipe

Ingredients

How to make it

  • Chop tomatoes, & let drain on paper towels.
  • Cut a piece of cheesecloth large enough to line a 4X8 inch pan, with cloth overlapping rim.
  • Wet cloth with water and wring dry.
  • Line pan with cloth, letting extra hang over the rim.
  • Cut Provolone slices in half.
  • Slightly overlapping slices, cover bottom and about 2 1/2 inches up the sides of the pan with about half the cheese.
  • Divide remainging Provolone into 3 equal portions and set aside.
  • Smoothly spread 1/2 Pesto (below) over Provolone in pan bottom.
  • Overlapping slices, cover pesto with 1/3 of remaing Provolone.
  • Sprinkle cheese with 1/2 the chopped tomatoes.
  • Over tomatoes, smoothly spread Garlic Cream (below) , then sprinkle with remaining tomatoes.
  • Cover tomatoes with another 1/3 cheese.
  • Spread remaining pesto over cheese
  • Lay remaining cheese on the pesto.
  • Fold cloth over the loaf and press loaf with your hands to compact lightly.
  • Chill loaf until feels firm when pressed (about 2 hours).
  • Fold back cloth, invert loaf pan on a serving dish, ease out terrine, then gently remove cheesecloth.
  • Garnish with basil sprigs and a few pistachios.
  • Cut off portions to eat on toast, or cut 1/2 inch slices to present on salad paltes and eat with a fork
  • PESTO:
  • In food processor, whirl basil leaves, Parmesan cheese, olive oil, and garlic until smoothly pureed.
  • GARLIC CREAM:
  • In food processor, blend until smooth cream cheese, butter, garlic & pepper.
  • Add Pistachios and whirl or mix just to blend.

Reviews & Comments 1

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  • whuebl 15 years ago
    I love making terrines and this sounds like a great one. My terrine pan has gotten quite a workout - mostly from baked terrines. This one will be a welcome change.
    Was this review helpful? Yes Flag

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pqsunny SAN DIEGO, CA

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