Layered Italian Cheese Terrine

Layered Italian Cheese Terrine

16 oz. cream cheese, softened

2 C. grated cheese mix (any combo of asiago, mozzarella, provolone, parmesan, fontina, romano)

2 T. garlic, minced

1 T. each: fresh parsley, basil, oregano, all minced (or 1/2 the amounts dried)

1/2 t. each, salt and white pepper

3/4 C. pesto

3/4 C. roasted, peeled red bell peppers, chopped (or pimento)

3/4 C. pitted black olives, chopped

2-3 slices mozzarella, 1/2″ thick

2-3 slices provolone, 1/2″ thick

Combine cream and Italian cheeses, garlic, herbs, salt, and pepper in a bowl and mix very well. Press mixture onto a cookie sheet lined with plastic wrap in a layer about 1/2″ thick. Chill about one hour or until very cold.

Lightly oil the loaf pan and line with plastic wrap. Piece together a seamless layer of the mozzarella slices in the bottom of the pan. Cut a section of the filling to fit over the mozzarella. Drop the pan from a low altitude to compress the layers. Add the pesto on top of the cheese mix and smooth out with a spatula.

Repeat the procedure with mix, then red bell peppers, then mix, then the olives. Add the last piece of cheese mix, and top with a seamless layer of provolone. Cover well with plastic wrap. Chill or freeze for later consumption.

To serve, cut with a warm, non-serrated knife into vertical slices, so that all the layers show. Serve with baguettes, bagel crisps, or crackers.