Busters Recipes

Layered Italian Cheese Terrine

16 oz. cream cheese, softened
2 C. grated cheese mix (any combo of asiago, mozzarella, provolone,
parmesan, fontina, romano)
2 T. garlic, minced
1 T. each: fresh parsley, basil, oregano, all minced (or 1/2 the
amounts dried)
1/2 t. each, salt and white pepper
3/4 C. pesto
3/4 C. roasted, peeled red bell peppers, chopped (or pimento)
3/4 C. pitted black olives, chopped
2-3 slices mozzarella, 1/2" thick
2-3 slices provolone, 1/2" thick

Combine cream and Italian cheeses, garlic, herbs, salt, and pepper in
a bowl and mix very well. Press mixture onto a cookie sheet lined with
plastic wrap in a layer about 1/2" thick. Chill about one hour or
until very cold.

Lightly oil the loaf pan and line with plastic wrap. Piece together a
seamless layer of the mozzarella slices in the bottom of the pan. Cut
a section of the filling to fit over the mozzarella. Drop the pan from
a low altitude to compress the layers. Add the pesto on top of the
cheese mix and smooth out with a spatula.

Repeat the procedure with mix, then red bell peppers, then mix, then
the olives. Add the last piece of cheese mix, and top with a seamless
layer of provolone. Cover well with plastic wrap. Chill or freeze for
later consumption.

To serve, cut with a warm, non-serrated knife into vertical slices, so
that all the layers show. Serve with baguettes, bagel crisps, or
crackers.