| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 8 | Servings | |
INGREDIENTS
| 1 | lb | Cream cheese; softened |
| 3/4 | lb | Unsalted butter; softened |
| 1 | c | Grated Asiago cheese |
| 4 | Cloves garlic; minces | |
| 3/4 | c | Fresh basil; chopped |
| 1/4 | c | Fresh rosemary; chopped |
| 2 | ts | Worcestershire sauce |
| 3/4 | c | Toasted pine nuts |
| 3/4 | c | Chopped parsley |
| Salt and pepper | ||
| 2 | lb | Provolone cheese; thinly sliced |
| 30 | Johnny jump-up flowers; at least |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Cream together the cream cheese, Asiago and butter. Add garlic, basil, rosemary, Worcestershire sauce and salt and pepper and combine thoroughly. Add pine nuts and chopped parsley and mix well with hands. Butter a bread or terrine pan. Line with waxed paper. Line bottom of pan with Provolone slices, then add a layer of cheese mixture and a sprinkling of johnny jump-ups. Continue alternating layers of cheese, cream cheese, and flowers. Try to get at least 5 layers. Refrigerate overnight. Let stand at least 15 minutes out of the refrigerator before turning out. Remove paper and garnish with more johnny jump-ups and any other edible flowers you might have laying around. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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