Sun Dried Tomatoes And Cheese Terrine Recipes

SUN-DRIED TOMATOES AND CHEESE TERRINE

Steps:

• Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
• Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
• In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
• Spread half the cream cheese mixture over Fontina cheese layer.
• Spread half the pesto over cream cheese layer.
• Spread half the sun-dried tomatoes over pesto layer.
• Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
• Sprinkle one cup Fontina over pine nuts.
• Repeat all layers , ending with a layer of Fontina cheese on top. Your loaf will be about 3" high.
• Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
• When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
• Serve with crackers or pita bread wedges.

GOAT CHEESE, PESTO & SUN-DRIED TOMATO TERRINE

Steps:

• Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp. salt and a few grinds of pepper; add more cream if the cheese hasn't softened.
• Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 Tbs. of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
• Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES

Steps:

• Preheat oven to 350°F.
• Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
• Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
• Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
• Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

ITALIAN CHEESE TERRINE

Steps:

• For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
• Chop tomatoes and set aside.
• Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
• Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
• Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
• Remove and discard bay leaves; stir in sun-dried tomatoes.
• Cover and chill at least 2 hours.
• For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
• Add parmesan and pesto; beat until smooth.
• Set mixture aside.
• Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
• Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
• Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
• Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
• Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
• Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
• Chill at least 8 hours or up to 3 days.
• To serve: Invert terrine onto a serving platter, peel off plastic wrap.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.