Best 8 Basil Cheese Terrine Recipes

ITALIAN CHEESE TERRINE

Steps:

• 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.

BASIL-CHEESE TERRINE

Steps:

• 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.

ARUGULA, TOMATO, AND GOAT-CHEESE TERRINE

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
• Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.
• Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
• Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.
• Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
• Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
• Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
• To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.

CREAM CHEESE TERRINE

Steps:

• Blend one package cream cheese with garlic and herbes de Provence, if using; spread into a plastic wrap-lined 8"x4" loaf pan. Sprinkle with basil; chill for 15 minutes. Mix second package cream cheese with tomatoes and onion; spread over first layer. Sprinkle with parsley; chill for 15 minutes. Blend third package cream cheese with blue cheese and almonds; spread over tomato layer. Chill for 15 minutes. Combine remaining package cream cheese with pesto; spread over blue cheese layer. Cover and chill for at least one hour. To serve, gently pull up on plastic wrap; invert onto a serving platter and peel away plastic wrap. Serve with crackers.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

PESTO-PROVOLONE TERRINE

Steps:

• Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
• In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
• To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
• VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
• VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.

CHEESE TORTELLINI WITH BASIL CREAM SAUCE

Steps:

• In a medium saucepan, sauté shallots and garlic in butter until softened.
• Add flour; cook and stir one minute.
• Stir in wine; cook one minute more.
• Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick.
• Add fresh basil; mix well and pour over hot, cooked tortellini.
• Garnish with basil leaves.

BASIL CHEESE TRIANGLES

Steps:

• Heat oven to 400°F. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.
• Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.
• Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.