Thursday, June 18, 2009

Provolone Pesto Terrine

Like every girl, I love beautiful bouquets of flowers. I love the scent, the colors, and the surprise of waking up to a vase full on my counter, from my hubby, for absolutely no reason at all. He has learned though, over time, that it doesn't take a rose to bring a smile to my face. Actually, I've never really been a rose girl. Bring me a bouquet of wildflowers, or a bucket full of dandelions though, and I am a very happy gal... however, bring me a bunch of basil and I'll cook, clean, do your laundry... the scent of basil in my kitchen is pure, absolute heaven.

About 10 years ago my sister gave me this recipe for a Provolone Pesto Terrine, and I absolutely fell in love. A client of hers had given her the recipe, and it's been an appetizer staple at family gatherings ever since. While it has a few steps, and multiple ingredients, it isn't difficult to make at all...

While you could certainly save some steps by purchasing some ready made pesto, I wouldn't recommend it. Fresh, in this case, is best.

With a glass of wine, some crusty bread, and some good friends, this is a fabulous summertime treat.

Provolone Pesto Terrine

1 c fresh lightly packed Basil
1 c fresh grated parmesan cheese
1/2 c olive oil
2 small cloves garlic, minced fine
1/4 c pine nuts

1 8 oz pkg cream cheese
1/4 c unsalted butter
1 small clove minced garlic
1/8 tsp white pepper
1/4 c roasted salted pistachios, coarsely chopped

1/2 c sun dried tomatoes in oil, drained, blotted, and coarsely chopped
1 lb thin sliced provolone

Italian bread and/ or Table water crackers

Cheesecloth or flour sack towel, to line loaf pan

In a food processor combine until smooth, basil, parmesan, olive oil, garlic, and pine nuts. Place in bowl and refrigerate until needed.

In food processor combine cream cheese, butter, garlic, and white pepper. When smooth and creamy, place in small bowl and fold in pistachios.

Wet cheesecloth and ring dry. Completely line loaf pan, letting excess hang over edges.

Cut provolone slices in half. Slightly overlapping slices, line bottom and sides of loaf pan, extending halfway up. Divide remaining cheese into 3 equal stacks, and set aside.

Spread 1/2 of the pesto mixture over the provolone in bottom of loaf pan. Cover pesto with 1 of the stacks of provolone, overlapping as you go.

Sprinkle cheese with 1/2 of the sun dried tomatoes. On top of that evenly spread all of the cream cheese mixture, then sprinkle on remaining 1/2 of the tomatoes. Cover that with another stack of provolone cheese.

Cover with the remaining pesto, and then cover that with remaining stack of cheese. Fold the cloth over top of cheese, compact slightly, and refrigerate for at least 3-4 hours.

To serve, invert onto a serving dish, remove cheesecloth, and garnish with basil and pistachios. Serve with slices of crusty bread or Table water crackers.

**This can be made up to a week in advance. To store, wrap in wax paper and keep in a gallon sized Ziploc bag.

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Ciao Chow Linda said...

What a neat idea. I could dig right into that with some crusty bread.

♥peachkins♥ said...

This looks really yummy, I think the pistachio really give this a great texture.

This recipe is a must try.Happy Weekends.

Kevin said...

I have never made a terrine but this one looks great! I like all of the fresh colour in it.

Lisa said...

Yay! What a perfect "first day of summer" dish. I make vats of pesto in August and freeze it in ice cube trays, seal the cubes in zip lock baggies, and tuck them into the freezer for the rest of the year. This is all the excuse I need to thaw some out - thanks!!

The Food Hunter said...

This looks amazing! I will be making it soon.

Sara said...

Wow does this look good! I still have pesto in the freezer from last summer that I really need to use up, this looks like the perfect way to do that.

Megan said...

Oh, I forgot about this recipe!!! I LOVE IT! My friend made this and it was delicious and I totaly forgot about it but one I might have to try for the 4TH. She made hers round in a bowl and it looked like a flower. Thank you for this recipe. One I'm happy to be reminded of. It was so good, it deserves a SU!!!

Spot said...

my favorite thing in THE whole world!And yup gotta make the pesto fresh. I've eaten this for breakfast lunch and dinner!Great now that I've seen it I gotta make it. I love Gaylee for this one!

Susan said...

Fabulous! You don't see many recipes around for these cold terrines. Thanks! Bookmarked!

Cate O'Malley said...

Yum! That looks like the perfect thing for entertaining - delish

Helene said...

What a great dish. I've never made terrine but it looks really good and full of colors.

Peter M said...

Whoa, this is decadent, what with all this cheese. It's borderline evil but super-delish!

Chef Chuck said...

Yumm , I would love to try this!
Nice mix :)

joey said...

I could spend the evening dining here ... many favorites! Thank you for sharing these devine recipes.

Anonymous said...

Janet...this dish has MY name written all over it. It was made for ME, right? right? All the cheese (my fave)...and pistachio (my other fave)...and the fresh pesto...and COVERED with provolone...oh my oh my! said...

That looks soooo good! My mouth is watering!

Proud Italian Cook said...

How cool is this! Great idea for a party.

Deborah said...

I've never made a terrine, but this is gorgeous!!

Elra said...

I always love terrine, somehow I always lazy to make it, maybe because of the long process. Yours look so appetizing. Now, I am really tempted of making it.

Bellini Valli said...

I do love this idea Kim. Easy to asdsemble and delicious. My pots of basil are doing incredibly well on my deck.

Stacey Snacks said...

Will you make this for me when I come visit?