Holiday Terrine

Name: Holiday Terrine
Ingredients: 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 1/2 cup (2 ounces) crumbled goat cheese; 2 tablespoons fat-free milk; 1/4 cup commercial basil pesto (such as Buitoni); 3 tablespoons finely chopped pitted kalamata olives; 3 tablespoons finely chopped pimiento-stuffed olives; 1/4 cup finely chopped drained oil-packed sun-dried tomato halves (patted dry with a paper towel); 1 (6-ounce) package whole-wheat crackers, such as Health Valley

8 ingredients

4 steps

Ingredients

1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons fat-free milk
1/4 cup commercial basil pesto (such as Buitoni)
3 tablespoons finely chopped pitted kalamata olives
3 tablespoons finely chopped pimiento-stuffed olives
1/4 cup finely chopped drained oil-packed sun-dried tomato halves (patted dry with a paper towel)
1 (6-ounce) package whole-wheat crackers, such as Health Valley

Directions

1

Line a 5- x 3-inch mini-loaf pan with clear or colored plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.
2

Combine the olives; spread over cheese mixture, pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.
3

Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
4

To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.