Italian Cheese Terrine Food

ITALIAN CHEESE TERRINE

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.

ITALIAN CHEESE BOARD

Steps:

• Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board.

BASIL-CHEESE TERRINE

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.