author: gretchenlewis
created: 2009-11-22 00:37:51
servings: 30 appetizers or 16 first-course
notes:
Note: best to make pesto and garlic cream ahead, up to overnight Chop tomatoes, let drain on paper towels. Cut a piece of cheesecloth large enough to line a 4x8 loaf pan, with cloth overlapping rim. Wet cloth with water and wring dry, Line pan with cloth, letting extra hang over rim. Cut provolone slices in half. Slightly overlappins slices, cover bottom and about 2 1/2 inches up the sides of the 4x8 loaf pan with about half the cheese. Divide remaining provolone into 3 equal portions; set aside. Smoothly spread 1/2 the pesto over the provolone in pan bottom. Overlapping slices, cover pesto wtih 1/3 of remaining provolone. Sprinkle cheese wtih 1/2 the chopped tomatoes. Over tomatoes, smoothly spread garlic cream mixture, then sprinkle with remaining tomatoes. Cover tomatoes with another 1/3 of the cheese. Spread remaining pesto over the cheese, then lay remaining cheese on the pesto. Fold cloth over the loaf; press with your hands to compact lightly. Chill loaf until it feels firm when pressed, about 2 hours. Fold back cloth, invert loaf pan on a serving dish, ease out terrine, then gently remove cheese cloth. Serve, or wrap terrine airtight; chill up to 5 days. Garnish with pistachios and basil sprigs. Cut off portions to eat on toast, or cut loaf into 1/2 inch slices to present on salad plates and eat with a fork. (Nicole Perzik, Saratoga, CA)
recipe:
1/2 c dried tomatoes packed in oil, drained 1 pound thinly sliced provolone Pesto (directions follow) Garlic cream (directions follow) Basil sprigs 5 or 6 roasted pistachios Baguettes or crackers Pesto: 1 c basil, 1 c grated parmesan cheese, 1/2 c olive oil, 2 cloves garlic - puree all ingredients until smooth Garlic cream - 8 oz cream cheese, 1/4 lb unsalted butter, 1 small clove garlic (minced or pressed), 1/4 tsp pepper, 1/4 c pistachios