Pesto Sun Dried Tomato Terrine
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
There's a loaf pan lurking in the back of most pantries (if not, tin versions are sold in most markets), and employing it to make this impressive looking, but deceptively easy terrine is a good use for it. Just a few supermarket ingredients is all it takes.
- 1 (6- to 7-ounce) container prepared basil pesto; about 1/2 cup total
- 1 (8- to 8.5-ounce) jar sun dried tomatoes in oil (with or without herbs); about 1 cup total
- Vegetable oil for brushing
- 4 (8 -ounce) packages Neufchatel cheese (light cream cheese), softened at room temperature
- Accompaniment: baguette slices or crackers
- Special equipment: an 8- by 4- or 9- by 5-inch loaf pan
- Drain pesto in a fine-mesh sieve to remove excess oil (reserve oil for another use*). Pulse tomatoes in a food processor or blender to a chunky puree, then drain in a clean sieve to remove any excess oil*.
- Lightly brush loaf pan with some vegetable oil. Line inside of pan with plastic wrap, leaving a 2- to 3-inch overhang.
- Cut one (8-ounce) package cheese into thirds. Spread the contents of 1 (8-ounce) package plus 1/3 of a second package into the bottom of pan, using the back of a spoon to spread evenly. Spread drained pesto over bottom layer. Spread another 8 ounces plus 1/3 package of cheese over pesto. Spread sun dried tomatoes over second cheese layer, then spread remaining cream cheese over tomatoes. Enclose top with plastic overhang, pressing and smoothing top lightly.
- Chill until firm, about 6 hours. Peel off top wrap and invert onto a plate, then peel off plastic wrap. (Sides and top of terrine can be smoothed evenly with the back of a small offset spatula or side of a knife if desired.) Bring to room temperature 30 minutes before serving.
- *Excess oil can be drizzled over steamed vegetables or used to make a vinaigrette. Make ahead: Terrine can be made up to 2 days ahead.