Pesto Sun Dried Tomato Terrine

^^^^^Not my picture^^^^^

I love anything with cream cheese and I have found a new creation to try for the holidays. I'm thinking it would be tasty with a jar of roasted red peppers if you don't care for the sun dried tomatoes. It does look festive.





Ingredients

1 (6- to 7-ounce) container prepared basil pesto; about 1/2 cup total

1 (8- to 8.5-ounce) jar sun dried tomatoes in oil (with or without herbs)

4 (8 -ounce) packages Neufchatel cheese (light cream cheese) or regular cream cheese, softened at room temperature



Directions

Drain pesto to remove excess oil. Pulse tomatoes in a food processor or blender to a chunky puree, then drain to remove any excess oil.

Lightly brush a loaf pan with some vegetable oil. Line inside of pan with plastic wrap, leaving a 2- to 3-inch overhang.

Cut one (8-ounce) package cheese into thirds. Spread the contents of 1 (8-ounce) package plus 1/3 of a second package into the bottom of pan, using the back of a spoon to spread evenly. Spread drained pesto over bottom layer. Spread another 8 ounces plus 1/3 package of cheese over pesto. Spread sun dried tomatoes over second cheese layer, then spread remaining cream cheese over tomatoes. Enclose top with plastic overhang, pressing and smoothing top lightly.

Chill until firm, about 6 hours. Peel off top wrap and invert onto a plate, then peel off plastic wrap. (Sides and top of terrine can be smoothed evenly with the back of a small offset spatula or side of a knife if desired.) Bring to room temperature 30 minutes before serving.

Serve with baguette slices or crackers.