FOR PESTO:
In processor, whirl basil, Parmesan, olive oil and garlic until smoothly pureed. If made ahead, cover and chill up to 24hrs.
FOR GARLIC CREAM:
In food processor or with electric mixer, blend the cream cheese, butter, garlic, and pepper until smooth. Add nuts and whirl or mix just to blend. If made ahead, cover and chill up to 24hrs.
TO ASSEMBLE:
Chop tomatoes and let drain on paper towels. Cut a piece of cheesecloth large enough to line a 4x8 inch loaf pan with cloth (or foil and plastic wrap) overlapping rim. Dampen cloth first with water and wring dry. Line pan, letting extra hang over rim. Cut Provolone slices in half, slightly overlapping slices, over bottom and about 2 1/2 inches up sides of pan with about half of the cheese. Divide remaining Provolone into three equal portions, set aside. Smoothly spread 1/2 pesto over slices in bottom of pan. Overlapping slices, cover pesto with 1/3 remaining slices of cheese. Sprinkle cheese with 1/2 the chopped tomatoes, smoothly spread garlic cream next, then sprinkle with remaining pesto over the cheese, then lay remaining cheese on the pesto. Fold cloth or plastic wrap over the loaf. Press loaf with hand to compact lightly. Chill loaf utnil it feels firm when pressed, about 2 hours. Fold back cloth, invert pan on a serving dish, ease out terrine, then gently remove cheesecloth or plastic wrap. Pare off bite-size portions to spread on French bread or cut the loaf neatly into slices.
Nobody has commented yet. Be the first to kick off the discussion!