Herb And Flower Cheese Terrine

Recipe Ingredients

1 lb	454g / 16oz	Cream cheese - very soft
3/4 lb	340g / 11oz	Sweet butter - very soft
1 cup	146g / 5.1oz	Asiago cheese or very fresh Parmesan - grated
2 cups	292g / 10oz	Garlic cloves - chopped fine (large)
3/4 cup	109g / 3.8oz	Fresh basil - chopped fine
1/4 cup	36g / 1.3oz	Fresh oregano - chopped fine
2 teaspoons	10ml	Worcestershire sauce
3/4 teaspoon	3.8ml	White pepper - or to taste
3/4 cup	177ml	Pine nuts - toasted
		(or substitute pecans)
3/4 cup	109g / 3.8oz	Fresh parsley - chopped fine
		Salt - to taste
2 lbs	908g / 32oz	Provolone cheese - sliced very thin
30		Johnny-Jump-Up flowers - more if you have 'em
		Additional edible flowers - if available

Recipe Instructions

Cream together softened cream, Asiago cheese and butter. Add garlic, basil, oregano, Worcestershire sauce and pepper. Combine thoroughly. Add the pine nuts and chopped parsley and mix again. Salt the mixture, if desired.

Butter a bread or terrine pan. Line pan with waxed paper or parchment paper. Layer bottom of pan with provolone slices, then add a layer of the soft cheese mixture and a sprinkling of the Johnny-Jump-Ups. Continue to alternate layers of provolone, soft cheese mixture, and flowers. Try to get about 5 layers for a nice effect.

Refrigerate overnight. Remove from refrigerator and let stand about 15 minutes before turning out on serving platter. Remove paper and garnish with more Johnny-Jump-Ups and other edible flowers if available. Slice for serving.

Source:
RECIPES FROM A KITCHEN GARDEN by Renee Shepard - From the 08-21-1991 issue - The Springfield Union-News

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