Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Herb And Flower Cheese Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

1 Pound(s) Cream cheese, softened
3/4 Pound(s) Unsalted butter, softened
1 Cup(s) Grated Asiago cheese
4 Cloves garlic, minces
3/4 Cup(s) Fresh basil, chopped
1/4 Cup(s) Fresh rosemary, chopped
2 Teaspoon(s) Worcestershire sauce
3/4 Cup(s) Toasted pine nuts
3/4 Cup(s) Chopped parsley
Salt and pepper
2 Pound(s) Provolone cheese, thinly
30 Johnny jump-up flowers, at
From: (Stephanie da Silva)Date: Sat, 22 Apr
1995 11:28:04 GMT Cream together the cream cheese,Asiago and butter.
Add garlic, basil, rosemary, Worcestershire sauceand salt and pepper
and combine thoroughly. Add pine nuts and choppedparsley and mix well
with hands.Butter a bread or terrine pan. Line with waxed paper. Line
bottom ofpan with Provolone slices, then add a layer of cheese mixture
and asprinkling of johnny jump-ups. Continue alternating layers of
cheese,cream cheese, and flowers. Try to get at least 5
layers.Refrigerate overnight. Let stand at least 15 minutes out of
therefrigerator before turning out. Remove paper and garnish with
morejohnny jump-ups and any other edible flowers you might have
archives. Downloaded from Glen's MM RecipeArchive,

Scale this recipe to Servings [?]