CLASSIC CHEESE TERRINE

Always popular with my summer clients, the cheese terrine is not only pleasing to the palate but to the eyes as well.

32 ounces cream cheese

2 large cloves garlic -- crushed, peeled, minced finely
2 teaspoons herbs de provence
7 ounces oil-packed sun-dried tomatoes -- julienned
3 tablespoons sliced green onions
4 ounces bleu cheese
1/2 cup sliced almonds or walnut pieces
7 ounces prepared pesto sauce
1/2 cup fresh parsley -- minced
1/2 cup fresh basil -- minced

Line a loaf pan with plastic wrap. In a food processor, blend one package of cream cheese with garlic and Herbs de Provence. Spread into bottom of a plastic butter dish  and sprinkle with basil. Refrigerate for 15 to 30 minutes until firm.
To make second layer, process one package cream cheese with sun-dried tomatoes and green onions. Spread on top of first layer and sprinkle with parsley. Refrigerate for 15 to 30 minutes until second layer is firm.
For third layer, process remaining cream cheese, bleu cheese and nuts. Spread over first two layers and repeat dusting of basil. Refrigerate until firm.
To make final layer, combine one package of cream cheese with pesto sauce in food processor. Spread onto previous layers and top with parsley. Cover with plastic wrap. Refrigerate until ready to serve.
To serve, unwrap and invert onto serving tray. Cut slices from loaf as needed. Serve with mild crackers.
Serves 10 to 12

"I never met a cheese terrine that I didn't like."~Adele Forbes

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