Basil-Cheese Terrine - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 (4 ounce) package crumbled blue cheese
1 cup baby spinach leaves, loosely packed
3/4 cup Italian parsley, loosely packed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup virgin olive oil
1/4 cup pine nuts, lightly toasted, and chopped
1 cup parmesan cheese, freshly grated
1/2 cup sun-dried tomato packed in oil, sliced
Garnishes
fresh basil sprig
cherry tomatoes, cut in wedges

Preparation

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.