Photo: Susie Cushner
Yield
Makes 14 servings (serving size: 2 tablespoons terrine mixture and 5 crackers)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

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