Martha’s Leelanau Table’s Pesto Terrine


SOURCE: Martha Ryan

YIELD: 3 soup cups or a small loaf pan

COOK TIME/PREP TIME: Approximately 30 minutes

INGREDIENTS:
1 cup baby spinach
1 cup basil
2 garlic cloves
1 cup Parmesan cheese
¾ cup olive oil or as needed
1 package sundried tomatoes cut into strips (dry, not packed in oil)
2 cups walnuts, rough chop
8 ounces cream cheese
8 ounces fromage blanc (Leelanau Cheese Company herbed or garlic spread preferred, or any other herb/garlic spread will do)

PREPARATION:
Line soup cups or loaf pan with plastic wrap. Toast walnuts over medium heat until browned. Set aside.

To make pesto, pulse spinach, basil, garlic and Parmesan in blender until chopped. Drizzle olive oil in a slow stream while blending until emulsified. Set aside.

Mix cream cheese and fromage blanc. Set aside.

Layer terrine as follows:
½ of white cheese mixture on bottom
½ of prepared pesto
½ of walnuts
½ of sundried tomatoes

Repeat:
½ of white cheese mixture on bottom
½ of prepared pesto
½ of walnuts
½ of sundried tomatoes

Cover with plastic wrap. Refrigerate before serving (3-4 hours recommended). To present, remove plastic wrap, cover the soup cups or loaf pan with a serving plate and turn upside down so the terrine transfers onto the serving plate. Remove final layer of plastic wrap and enjoy!

Serve with crackers or crustini.

OTHER:
As scribbled by Carole over a glass of wine and fish pâté appetizer with Martha

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