Terrine Recipe

How to make it

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• Line Loaf pan with plastic wrap,
• Arrange half of the fontina slices on bottom of pan.
• Sprinkle with about 2 tablespoons of herbs.
• Stir the semisoft cheese and drop by spoonfuls over the herbs,spread carefully and evenly.
• Sprinkle with 2 tablespoons of herbs.
• Arrange slices of Bel Paese evenly over top.
• Sprinkle with 2 tablespoons of herbs.
• Stir together the gorgonzola cheese and milk till creamy.
• Spread over the herbs.
• Sprinkle with 2 tablespoons of herbs.
• Arrange remaining fontina cheese slices evenly on top of loaf.
• Cover loaf with plastic wrap,gently press down.
• Place second loaf pan over top,weight down with cans.
• Chill overnight.
• 4 hours before serving,
• Stir the cream cheese till softened.
• Combine pine nuts and remaining 1/4 cup of herbs in bowl.
• Carefully invert cheese loaf onto plate.
• Remove the plastic.
• Spread cream cheese evenly over the top and sides of the loaf.
• Press nut-herb mixture onto top and sides of loaf.
• Chill for 4 hours.
• Slice terrine with sharp knife.
• Serve