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Throw-a-Crop Menu Great recipes for your crop party!

Cream Cheese Terrine

No party, even a scrapbooking crop, is complete without some fun recipes. Check out these special treats that your guests will love.

Cream Cheese Terrine

Ingredients:

four 8 oz. pkg. cream cheese, softened
2 large cloves garlic, quartered
2 tsp. herbs de provence
chopped basil, fresh or dried
7 oz. jar oil packed sun dried tomatoes, drained
3 Tbs. sliced green onions
chopped parsley, fresh or dried
4 oz. bleu cheese
1/2 cup almonds or walnuts
7 oz. prepared pesto sauce

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Preparation:

First, line a loaf pan with plastic wrap. Place 8 ounces of cream cheese, garlic and herbs de provence in a food processor and blend for about 30-40 seconds. Place this layer into the loaf pan and sprinkle the top with fresh or dried chopped basil. Refrigerate for approximately 15 minutes to give it time to firm up.

For your second layer, place another 8 ounces of cream cheese, the drained sun dried tomatoes that have been cut into julienne strips and the sliced green onions in the food processor and blend for about 30-40 seconds. Spread this neatly in a layer over the first layer and sprinkle with the chopped parsley. Refrigerator while you prepare the third layer.
Place another 8-ounce package of cream cheese, the 4 ounces of bleu cheese and the slivered or chopped walnuts into the food processor and blend together. Spread this over the second layer and top with chopped basil. Again, place back in the refrigerator.

The fourth layer consists of 8 ounces of cream cheese and the 7 ounces of prepared pesto sauce. Process these two ingredients together and blend together. Spread these over the third layer and sprinkle with chopped parsley.
Fold the plastic wrap over the top of the loaf and place in the refrigerator until ready to serve. When ready to serve, remove from the refrigerator and place on a plate. Serve with simple crackers.

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