Recipe

Holiday Terrine Recipe

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Ingredients

3 tbsps finely sliced pimiento-stuffed olives
1/2 c (2 oz) crumbled goat cheese
1/4 c commercial basil pesto (such as Buitoni)
3 tbsps finely sliced pitted kalamata olives
1/4 c finely sliced drained oil-packed sun-dried tomato halves (patted dry with a paper towel)
2 tbsps fat-free milk
1 (8-oz) block 1/3-less-fat cream cheese, softened
1 (6-oz) package whole-wheat crackers, such as Health Valley

Directions

Step #1 Line a 5- x 3-inch mini-loaf pan with clear or colored plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done.
Step #2 In a medium bowl, goat cheese, mix cream cheese, & milk; mix well.
Step #3 Spread pesto in bottom of plastic wrap-lined pan.
Step #4 Spread half of cheese mixture over pesto.
Step #5 Combine the olives; spread over cheese mixture, pressing down with back of a spoon or spatula.
Step #6 Spoon remaining cheese mixture over olives; spread to an even layer with a spatula.
Step #7 Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.
Step #8 Bring edges of plastic wrap up over terrine; seal tightly.
Step #9 Refrigerate at least 4 hrs or up to 24 hrs to set.
Step #10 To serve, unmold terrine onto a plate or platter; surround with wheat crackers.
Step #11 Terrine can be stored in the refrigerator up to 3 days after making.
Enjoy the Holiday Terrine recipe

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