Prep: 25 minutes. Goat cheese is lower in fat and calories than cheese made from cow's milk. You also get 5 grams of protein per serving, which will keep you satisfied for much longer than a sugar cookie.
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
How to Make It
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.
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.
Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
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.
My review is for taste but not appearance or ease of making. While this did taste good I probably will not be making it again because it was unexpectedly time consuming. Trying to spread cream cheese on soft pesto is a bad plan. My suggestion to the next person who takes this on is to put the pesto in the pan then put it in the freezer to make it hard enough to spread the cheese on. Pesto freezes just fine and that would make things a lot easier. I also suggest chopping more olives and sun-dried tomatoes than it calls for -- otherwise they will get lost in all the cream cheese and it won't look pretty like the picture.
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