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Pesto Cheese Terrine
Thumbnil Pesto Cheese Terrine

Pesto Cheese Terrine

Use the convenience of two kinds of purchased pesto--sun-dried tomato and basil--to flavor the different-colored layers of this spectacular, tri-color spread.



  • 12 ounces cream cheese, softened, divided
  • 2 tablespoons finely chopped almonds, toasted
  • 4 teaspoons finely chopped onion
  • 1 teaspoon grated lemon peel
  • 3 tablespoons prepared sun-dried tomato pesto
  • 3 tablespoons prepared basil pesto
  • 1/2 cup chopped fresh parsley, divided
  • Kellogg's® Town House® Original Crackers


1. Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.

2. In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.

3. Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.

4. Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with Kellogg's® Town House® Original Crackers.

YIELD: 15 servings

*NOTE: Basil pesto and sun-dried tomato pesto are available in the deli sections of many supermarkets. Disposable aluminum 5 x 3 x 1 1/2-inch loaf pans are available in many markets.