Preparation:
Rub a small amount of oil on the inside of a terrine mold, or container of
your choice. Line the mold with plastic wrap.
With an electric mixer, whip 1 pound butter. Add the three cheeses and mix
well.
Combine the ground, toasted pine nuts with the 4 tablespoons of butter and
pat
on the bottom of the mold. Spread one third of the butter-cheese mix on top.
Next, place the roasted peppers on top and carefully brush butter on top.
Place half of remaining butter-cheese mix over the peppers.
In a food processor, purée the sundried tomatoes and basil; spread on top
forming another layer. Brush tomato-basil layer with softened butter. Spread
remainder of butter-cheese mix: top with Kalamata olives and marinated
garlic.
Brush with butter.
Refrigerate for several hours until firm. To serve, slice and serve with
bread
or crackers. |
