1 lb. butter, softened
1 lb. Feta Cheese, crumbled
1/2 lb. Cream Cheese
1/2 lb. Goat Cheese
1 cup Pine Nuts, toasted and ground
4 Tbsp. butter, softened
1 cup Roasted Red Sweet Peppers
1 cup Sundried Tomatoes
1 cup Basil, fresh
1 cup Kalamata Olives, chopped
1 cup Epicurean's Delight Mild Mediterranean Marinated Garlic, chopped
1/4 cup butter, softened, almost melted
Rub a small amount of oil on the inside of a terrine mold, or container of your choice. Line the mold with plastic wrap.
With an electric mixer, whip 1 pound butter. Add the three cheeses and mix well.
Combine the ground, toasted pine nuts with the 4 tablespoons of butter and pat on the bottom of the mold. Spread one third of the butter-cheese mix on top. Next, place the roasted peppers on top and carefully brush butter on top. Place half of remaining butter-cheese mix over the peppers.
In a food processor, purée the sundried tomatoes and basil; spread on top forming another layer. Brush tomato-basil layer with softened butter. Spread remainder of butter-cheese mix: top with Kalamata olives and marinated garlic. Brush with butter.
Refrigerate for several hours until firm. To serve, slice and serve with bread or crackers.
Contributed by Chef Michael H. Flores |
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