Provolone Terrine Recipe

Directions:

1. Chop tomatoes, & let drain on paper towels.
2. Cut a piece of cheesecloth large enough to line a 4X8 inch pan, with cloth overlapping rim.
3. Wet cloth with water and wring dry.
4. Line pan with cloth, letting extra hang over the rim.
5. Cut Provolone slices in half.
6. Slightly overlapping slices, cover bottom and about 2 1/2 inches up the sides of the pan with about half the cheese.
7. Divide remainging Provolone into 3 equal portions and set aside.
8. Smoothly spread 1/2 Pesto (below) over Provolone in pan bottom.
9. Overlapping slices, cover pesto with 1/3 of remaing Provolone.
10. Sprinkle cheese with 1/2 the chopped tomatoes.
11. Over tomatoes, smoothly spread Garlic Cream (below) , then sprinkle with remaining tomatoes.
12. Cover tomatoes with another 1/3 cheese.
13. Spread remaining pesto over cheese
14. Lay remaining cheese on the pesto.
15. Fold cloth over the loaf and press loaf with your hands to compact lightly.
16. Chill loaf until feels firm when pressed (about 2 hours).
17. Fold back cloth, invert loaf pan on a serving dish, ease out terrine, then gently remove cheesecloth.
18. Garnish with basil sprigs and a few pistachios.
19. Cut off portions to eat on toast, or cut 1/2 inch slices to present on salad paltes and eat with a fork
20. PESTO:
21. In food processor, whirl basil leaves, Parmesan cheese, olive oil, and garlic until smoothly pureed.
22. GARLIC CREAM:
23. In food processor, blend until smooth cream cheese, butter, garlic & pepper.
24. Add Pistachios and whirl or mix just to blend.