INGREDIENTS

INSTRUCTIONS

Beat cream cheese and butter at medium speed with an electric mixer until
creamy.  Add Parmesan cheese and pesto; beat until smooth. Set aside. Line
a 3-cup bowl or mold with plastic wrap, allowing edges to hang over 6-7
inches.  Diagonally cut 5 slices Muenster cheese in half; arrange cheese
triangles in bowl pinwheel fashion, 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
triangles.  Fold plastic wrap over layers, sealing securly; place a heavy
object, such as a small cast-iron skillet, on top to compact layers. Chill
at least 8 hours or up to 3 days. Invert terrine onto a cheese board or
serving platter, and peel off plastic wrap; garnish, if desired. Serve
terrine withcrackers or baguette slices. yield: 3 cups.
From Southern Living 1993 Anuual Recipes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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