FOUR LAYER CHEESE TERRINE
This terrific terrine will be the star appetizer at any party. Layers of cream cheese blended with pesto, sun-dried tomatoes, and all sorts of herbs and garnishes make a beautiful spread that any cracker would be lucky to have.
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Line a loaf pan with plastic wrap, letting the plastic extend over the edges. Place one package of cream cheese in a food processor. Add the garlic and herbs de provence and process until smooth and combined, scraping down the sides as needed. Spread this mixture in the bottom of the prepared loaf pan. Place the pan in the refrigerator for 30 minutes or until firm. Wipe out the food processor bowl. Place another package of cream cheese in the food processor. Add the sun-dried tomatoes and green onions. Process until smooth and combined, scraping down the sides as needed. Remove the loaf pan from the refrigerator. Sprinkle the first layer with half of the fresh basil. Spread the sun-dried tomato mixture over the first layer. Return the pan to the refrigerator for 30 minutes to firm up. Wipe the bowl of the food processor clean again. Place another package of cream cheese in the food processor. Add the blue cheese and nuts. Process as before, scraping down the sides as needed. Remove the pan from the refrigerator and sprinkle the tomato layer with half of the fresh parsley. Spread the blue cheese mixture over the top. Return to the refrigerator until firm. Wipe out the food processor bowl. Place the last package of cream cheese in the food processor along with the pesto. Process until smooth. Remove the pan from the refrigerator. Sprinkle the blue cheese layer with the remaining basil. Spread the pesto mixture over the top. Sprinkle with the remaining parsley. Cover the pan tightly with plastic wrap and return to the refrigerator until ready to serve (or at least 30 minutes for the top layer to firm up). When ready to serve, remove the top layer of plastic wrap and invert the pan onto a serving platter. Remove the plastic wrap from the terrine. Cut into slices and serve with crackers.
BASIL PURéE
Blanching the basil before puréeing it will help the herb retain some of its bright green color. The purée gets layered with slow-roasted tomatoes in the Tomato Confit, Basil & Goat Cheese Terrine for a stunning appetizer. If you like, reserve the basil-infused oil that drains the the purée to garnish the finished terrine.
Provided by Stephen Kalt
Yield Yields about 1/2 cup purée.
Number Of Ingredients 3
Steps:
- Fill a medium bowl with ice water. Bring a large pot of salted water to a boil and blanch the basil for 20 seconds. Dunk the basil in the ice water for a few seconds. Drain well and gently squeeze out excess moisture with towels. Put the basil in a food processor (a mini one works well) with 2 Tbs. of the olive oil. Purée well, adding more olive oil if needed to chop finely. To drain the excess oil, put the purée in a coffee cup or a custard cup lined with a paper coffee filter or cheesecloth for 15 to 20 minutes.
SALMON TERRINE
Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.
Provided by kimnantes
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 3h40m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
- Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
- Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g
GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE
Provided by Martha
Time 15m
Number Of Ingredients 10
Steps:
- In a small dry pan, toast the pine nuts over medium heat until lightly golden brown. Remove from the heat and pour onto a plate to cool. (The nuts will continue to cook after you remove them from the heat so be sure that you don't let them brown too much - they can easily burn!)
- Line a 2 cup bowl (try to use a bowl with sharply sloped sides) with a piece of plastic wrap. (Be sure to cut a large enough piece of plastic wrap that you have several inches of plastic wrap extended over the sides of the bowl.)
- In a large mixing bowl with a fork, mash together the goat cheese, ¼ cup of cream, salt and a few grinds of black pepper and mix until well blended. If the goat cheese seems very dry, add up to another ¼ cup of cream - you want the mixture to be soft but not soggy.
- Spoon about 1/3rd of the goat cheese into the lined bowl, pressing down gently with a spoon to pack the cheese into an even layer. The spread the pesto over the cheese covering it completely (you will want some of the basil to peak out of the finished terrine, so make sure the pesto reaches the outer edges). Then top the pesto with another 1/3rd of the cheese (I found it helpful to drop the cheese with a teaspoon all over the pesto and then gently spread to cover the pesto evenly). Next, add the sun-dried tomatoes in a layer and sprinkle with all but about ½ tablespoon of the toasted pine nuts. Finally, add the remaining layer of goat cheese.
- Fold the plastic wrap edges over the top of the final layer of cheese and gently pack down. Refrigerate for at least 30 minutes (may be refrigerated for longer).
- About a ½ hour before serving, remove the terrine from the refrigerator. Place the bowl in a shallow bowl of very warm water for about 30 seconds (you only want the warm water to go halfway up the bowl). Then pull on the edges of the plastic wrap to loosen the terrine from the bowl.
- Place your serving dish over the glass bowl, making sure that the plastic edges are not under the terrine. Then invert the terrine onto your serving dish. If the terrine does not slide out immediately, leave it inverted for about a minute to allow the weight of the terrine to break the suction in the bottom of the bowl. If it still doesn't come out, try placing the bowl in warm water again and repeat the above steps.
- Once the terrine is out, gently peel off the plastic wrap. Drizzle with a little olive oil and let sit for half an hour to warm up. Sprinkle with the remaining pine nuts and some freshly ground black pepper. Serve with crackers or sliced bread.
ITALIAN CHEESE TERRINE
Make and share this Italian Cheese Terrine recipe from Food.com.
Provided by skat5762
Categories Spreads
Time 12h
Yield 1 terrine
Number Of Ingredients 13
Steps:
- For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
- Chop tomatoes and set aside.
- Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
- Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
- Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
- Remove and discard bay leaves; stir in sun-dried tomatoes.
- Cover and chill at least 2 hours.
- For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
- Add parmesan and pesto; beat until smooth.
- Set mixture aside.
- Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
- Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
- Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
- Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
- Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
- Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
- Chill at least 8 hours or up to 3 days.
- To serve: Invert terrine onto a serving platter, peel off plastic wrap.
Nutrition Facts : Calories 2952.1, Fat 248.1, SaturatedFat 128.9, Cholesterol 596.5, Sodium 3737.8, Carbohydrate 92, Fiber 18.8, Sugar 22.7, Protein 111.2
EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE
Categories Food Processor Olive Vegetable Broil Vegetarian Lunch Goat Cheese Eggplant Bell Pepper Summer Chill Healthy Gourmet
Yield Serves 4 with leftovers
Number Of Ingredients 13
Steps:
- Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
- Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
- Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
- To roast peppers:
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- Parsley sauce:
- In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.
PESTO-PROVOLONE TERRINE
Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)
Provided by Donna Roth @LuvnMom
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
- In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
- To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
- VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
- VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.
BASIL-CHEESE TERRINE
I've been using this recipe since 1996. Whenever I serve it or take it to a party I always write up several recipe cards in advance because the request will come after one taste. Not only yummy, but lovely presentation. Because everyone likes it so much it gives me pleasure to make it. It's a sure fire *winner*. Tried and true.
Provided by ameatlanta
Categories Cheese
Time P1DT30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
- Spoon into a small bowl; set aside.
- Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
- Stir in pine nuts and Parmesan.
- Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
- Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
- Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
- Cover with plastic wrap; chill 24 hours.
- Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
- Remove remaining plastic.
- Garnish.
- Serve with crackers.
PESTO CHEESE TERRINE
Three differently flavored layers of cream cheese--lemon and almond, basil pesto, and sun-dried tomato pesto--are chilled and served with crackers for an easy, elegant appetizer spread.
Provided by Allrecipes Member
Time 2h20m
Yield 15
Number Of Ingredients 8
Steps:
- Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
- In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
- Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
- Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 19 g, Cholesterol 26.3 mg, Fat 19.1 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 388.8 mg, Sugar 2 g
More about "basil cheese terrine food"
TOMATO CONFIT, BASIL & GOAT CHEESE TERRINE - RECIPE ...
From finecooking.com
5/5 (1)Category AppetizersCuisine MediterraneanCalories 50 per serving
BEET TERRINE WITH GOAT CHEESE, BASIL, PISTACHIOS AND ...
From more.ctv.ca
GOAT CHEESE AND HERB VEGETABLE TERRINE RECIPE | CHOCOLATE ...
From cnz.to
TERRINE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLUE CHEESE TERRINE WITH TOMATO-BASIL VINAIGRETTE RECIPE ...
From myrecipes.com
Servings 10-12
- Broil 5 inches from heat (with electric oven door partially open) 8 to 10 minutes or until bell peppers look blistered.
- Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Pat dry with paper towels.
DOUBLE-PESTO TERRINE - COUNTRY LIVING
From countryliving.com
Cuisine American, ItalianEstimated Reading Time 2 minsServings 4Calories 354 per serving
- Coat a baking pan with vegetable-oil cooking spray and add bell pepper, cut side down, and garlic.
- Roast in the oven, turning pepper occasionally, until charred on all sides -- about 30 to 40 minutes.
BASIL WHIPPED GOAT CHEESE - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (4)Category AppetizerCuisine MediterraneanTotal Time 10 mins
- Combine the goat cheese, cream cheese, garlic, red pepper flakes, lemon zest and thyme leaves in a food processor. Whip for 60-90 seconds until smooth. Add the basil and pulse until green specks are throughout the mixture. Taste and season with salt and pepper as needed.
BEET TERRINE WITH CHèVRE AND BASIL | CHEF SOUS CHEF
From chefsouschef.com
5/5 (2)Category Appetizer, Food + Drink, Main DishServings 6Estimated Reading Time 2 mins
- No. 1 | Preheat oven to 400°. Cut the top off of a head of garlic, drizzle with olive oil, salt and pepper. Wrap in foil and roast in oven for 25-30 minutes. Remove and allow to cool.
- No. 2 | Trim and clean the beets with a brush, place in a pot with water until just submerged. Cover the pot and boil the beets for 30-40 minutes, or until fork tender. Drain the water and allow to the beets to cool.
- No. 3 | Place the chèvre, chopped basil, garlic, and lemon zest in a food processor and whip until well combined. Taste and season with salt and pepper. Set aside.
ROASTED VEGETABLE TERRINE (LOW CARB/GLUTEN-FREE) - MY PCOS ...
From mypcoskitchen.com
5/5 (3)Total Time 1 hr 30 minsServings 6Calories 184 per serving
- Slice the red peppers in half, remove the core, and place in the oven top side up. Bake for 45 minutes on the top rack. Once done, remove from the oven, let cool a bit and then peel the skin off the peppers.
- Add the butter and sliced mushroom to a frying pan and cook until soft. Turn off the heat and set aside.
PESTO-PROVOLONE TERRINE - BETTER HOMES & GARDENS
From bhg.com
5/5 (11)Calories 94 per servingTotal Time 15 mins
- Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
- In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
- To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
SAINTE-MAURE, BASIL AND FRESH HERB TERRINE RECIPE
From chowhound.com
Cuisine FrenchCategory Appetizer, Make AheadServings 8-10Calories 158 per serving
- Cut the cheese into four thick slices. Divide the shallot butter and basil leaves among the slices and reassemble the cheese.
- Guigal Condrieu, France. Condrieu is made from the Viognier grape and is famous for its floral and honeyed flavors and aromas, which make a nice accompaniment to this rich but tempered terrine.
ORGANIC HEIRLOOM TOMATO AND BASIL TERRINE WITH BASIL OIL ...
From organicauthority.com
Estimated Reading Time 2 mins
MEDITERRANEAN VEGETABLE TERRINE | RECIPE | VEGETABLE ...
From pinterest.com.au
Servings 8Total Time 55 minsEstimated Reading Time 2 mins
RECIPE INFO BASIL WITH TOMATO-GOAT CHEESE TERRINE ...
From cookingwithcancer.org
Category AppetizerTags Stimulating TasteCheese
TERRINE (FOOD) - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 2 mins
BASIL BROCCOLI TERRINE RECIPE | RECIPELAND
From recipeland.com
4.2/5 (11)Total Time 2 hrsServings 8Calories 47 per serving
ROASTED VEGETABLE TERRINE - PINTEREST.COM.AU
From pinterest.com.au
A VEGETABLE TERRINE FOR CHARLIE | EMERILS.COM
From emerils.com
HEIRLOOM TOMATO, BASIL, AND GOAT CHEESE TERRINE
From healthygreenkitchen.com
ROASTED VEGETABLE AND GOAT CHEESE TERRINE WITH SUN DRIED ...
From emerils.com
ITALIAN CHEESE TERRINE RECIPES
From tfrecipes.com
PESTO CHEESE TERRINE - ANTIPASTI RECIPES
From fooddiez.com
BASIL CHEESE TERRINE RECIPES
From tfrecipes.com
ITALIAN CHEESE TERRINE - BIGOVEN
From bigoven.com
RECIPE(TRIED): BASIL BROCCOLI TERRINE (FOOD PROCESSOR ...
From recipelink.com
RECIPE - BEET AND GOAT CHEESE TERRINE WITH ROASTED WALNUT ...
From lcbo.com
BASIL GOAT CHEESE - COOKEATSHARE - RECIPES
From cookeatshare.com
TOMATO CONFIT, BASIL & GOAT CHEESE TERRINE - RECIPE ...
From pinterest.ca
PESTO AND SUNDRIED TOMATO CHEESE TERRINE —AND GATHERING ...
From natachasanzcaballero.com
VEGETABLE TERRINE - GOOGLE 搜索 | TERRINE RECIPE, RECIPES, FOOD
From pinterest.com
BEET AND GOAT CHEESE TERRINE - MARKON
From markon.com
BASIL GOAT CHEESE TERRINE - COOKEATSHARE
From cookeatshare.com
RECIPE: FOUR LAYER CHEESE TERRINE (USING CREAM CHEESE ...
From recipelink.com
GOAT CHEESE TERRINE RECIPE - APPETIZERS
From foodreference.com
MENU - BLACK BEAR BISTRO & BRICK OVEN RESTAURANT ...
From blackbearbistro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love