Italian Cheese Terrine - cooking recipe

Ingredients

Terrine
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/2 cup freshly grated parmesan cheese
2 tablespoons pesto sauce
9 slices muenster cheese or 9 slices mozzarella cheese, divided (1-ounce)
Basil-Tomato Sauce
1 (14 1/2 ounce) can whole tomatoes, undrained
3/4 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 (7 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

Preparation

For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
Chop tomatoes and set aside.
Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
Remove and discard bay leaves; stir in sun-dried tomatoes.
Cover and chill at least 2 hours.
For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
Add parmesan and pesto; beat until smooth.
Set mixture aside.
Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, 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 rectangles.
Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
Chill at least 8 hours or up to 3 days.
To serve: Invert terrine onto a serving platter, peel off plastic wrap.