1. For sauce: Drain whole tomatoes, reserving 1/4 cup juice. 2. Chop tomatoes and set aside. 3. Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender. 4. Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil. 5. Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat. 6. Remove and discard bay leaves; stir in sun-dried tomatoes. 7. Cover and chill at least 2 hours. 8. For terrine: Beat cream cheese and butter at medium speed with mixer until creamy. 9. Add parmesan and pesto; beat until smooth. 10. Set mixture aside. 11. Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches. 12. Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl. 13. Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce. 14. Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture. 15. Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles. 16. Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers. 17. Chill at least 8 hours or up to 3 days. 18. To serve: Invert terrine onto a serving platter, peel off plastic wrap. ---------------------------------------------------------------------------
Nutrition
Ingredients
