Italian Cheese Terrine
Elevate your appetizer game with this show-stopping Italian Cheese Terrine, a layered masterpiece that combines creamy cheeses, vibrant vegetables, and fresh herbs. Featuring a luscious blend of cream cheese, mascarpone, and goat cheese, this no-bake recipe is artfully layered with sun-dried tomatoes, roasted red peppers, fresh basil, and crunchy toasted pine nuts for a burst of Mediterranean flavors in every bite. Perfect for entertaining, this elegant terrine is chilled overnight to let the bold flavors meld beautifully, making it a stress-free yet impressive addition to your table. Serve with crackers or crostini for an unforgettable starter that’s as delicious as it is visually stunning.
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Recipe Information
Ingredients
- 225 grams Cream cheese (softened)
- 150 grams Mascarpone cheese
- 100 grams Goat cheese
- 80 grams Sun-dried tomatoes (finely chopped)
- 100 grams Roasted red peppers (drained and finely chopped)
- 15 grams Fresh basil leaves (finely chopped)
- 30 grams Toasted pine nuts
- 1 clove Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Plastic wrap
- 1 piece Loaf pan (approximately 9x5 inches)
Instructions
In a medium mixing bowl, combine the cream cheese, mascarpone cheese, and goat cheese. Mix well until smooth and creamy.
Add the minced garlic, olive oil, salt, and black pepper to the cheese mixture. Mix thoroughly to incorporate the flavors.
Line the loaf pan with a large sheet of plastic wrap, leaving enough overhang on all sides to fold over the top later.
Spread one-third of the cheese mixture evenly into the bottom of the prepared loaf pan, smoothing it out with a spatula.
Sprinkle an even layer of finely chopped sun-dried tomatoes over the first cheese layer.
Spread another one-third of the cheese mixture over the tomato layer, smoothing it out gently.
Add a layer of finely chopped roasted red peppers next, pressing them down lightly to create an even layer.
Sprinkle the chopped fresh basil and toasted pine nuts evenly over the red pepper layer.
Top with the remaining one-third of the cheese mixture, smoothing the surface to ensure even layers.
Fold the overhanging plastic wrap tightly over the top to seal the terrine.
Refrigerate the terrine for at least 6 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
When ready to serve, carefully unwrap the plastic wrap from the top and invert the loaf pan onto a serving platter. Gently remove the remaining plastic wrap.
Slice the terrine into even portions and serve with crackers, crostini, or fresh vegetable sticks.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
