This has become a staple at all Bekah Kate’s wine events…but I can’t take the credit for it. It is a recipe Susan Vrabec gave to us at the very first Herb and Flowers Cooking Class she ever did here. It is originally from Renee Shepherd of Shepherd’s Seeds in Felton, CA. Although I have altered it slightly.
Herb and Flower Cheese Terrine
1 lb cream cheese, Softened
3/4 lb unsalted butter
1 cup finely grated Asiago cheese (or very fresh Parmesan)
2 lg cloves garlic, finely chopped
3/4 cup fresh basil finely chopped ( or 4 T dried)
1/4 cup fresh oregano, finely chopped (or 2 T dried)
2 t Worcestershire sauce
3/4 cup toasted pine nuts coarsly chopped
3/4 t White pepper
1/2 cup parsley, finely chopped (or 1 T dried)
7 slices provolone cheese, round, thinly sliced
In a large food processor, cream together cream cheese, butter and cheese til smooth. Add the garlic, garlic, basil, oregano, worcestershire and pepper. Combine thoroughly. Add the pine nuts and parsley and mix again. Line a round container (at least 4 cups in size) with plastic wrap. Layer the bottom with provolone cheese slice, then add a layer of the soft cheese mixer. Continue to alternate layers of provolone and cheese mixer til at least 5 layers. Cover with plastic wrap and refridgerate overnight.
Remove from the refridgerator and let stand about 15 minutes before turning out on serving platter. Garnish with Herb leaves or edible flowers. Serve with crackers. Enjoy! This recipe also freezes well.