Name: Four-Layer Cheese Terrine
Ingredients: 4 pk Cream cheese -; (8 oz ea); 2 lg Garlic cloves; quartered; 2 ts Herbs de Provence; 1 Jar Oil-packed sun-dried tomatoes - (7 oz); julienned; 3 tb Sliced green onions; 4 oz Bleu cheese; 1/2 c Sliced almonds or walnut pieces; 7 oz Prepared pesto sauce; 1/2 c Minced parsley and basil; fresh or dried

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Garden1	1	servings

INGREDIENTS

4	pk	Cream cheese -; (8 oz ea)
2	lg	Garlic cloves; quartered
2	ts	Herbs de Provence
1		Jar Oil-packed sun-dried tomatoes – (7 oz); julienned
3	tb	Sliced green onions
4	oz	Bleu cheese
1/2	c	Sliced almonds or walnut pieces
7	oz	Prepared pesto sauce
1/2	c	Minced parsley and basil; fresh or dried

INSTRUCTIONS

Line a loaf pan with plastic wrap. In a food processor, blend one package
of cream cheese with garlic and Herbs de Provence. Spread into bottom of
loaf pan and sprinkle with basil. Refrigerate for 15 to 30 minutes until
firm. To make second layer, process one package of cream cheese with
sun-dried tomatoes and green onions. Spread on top of first layer and
sprinkle with parsley. Refrigerate for 15 to 30 minutes until second layer
is firm. For third layer, process remaining cream cheese, bleu cheese, and
nuts. Spread over first two layers and repeat dusting of basil. Refrigerate
until firm. To make final layer, combine one package of cream cheese with
pesto sauce in food processor. Spread onto previous layers and top with
parsley. Cover with plastic wrap. Refrigerate until ready to serve. To
serve, unwrap and invert onto serving tray. Cut slices from loaf as needed.
Serve with mild crackers.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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