Pesto Cheese Terrine
Preparation Time: 20 minutes
Total Time: 140 minutes
Servings: 15
Ingredients
| 12 ounces | cream cheese, softened, divided |
| 2 tablespoons | finely chopped almonds, toasted |
| 4 teaspoons | finely chopped onion |
| 1 teaspoon | grated lemon peel |
| 3 tablespoons | prepared sun-dried tomato pesto |
| 3 tablespoons | prepared basil pesto |
| 1/2 cup | chopped fresh parsley, divided |
| | Crackers Keebler® Town House® Original |
Directions
1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.
YIELD: 15 servings
*NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.