Quick and Easy!
Ingredients
- 24 ounces cream cheese, brought to room temperature
- 4 oz. grated parmesan cheese
- 32 ounces artichokes in water, drained well
- 1 - 8.5 oz. jar Bella Sun Luci Sun Dried Tomato Bruschetta, drain olive oil off of top
- Salt and pepper
- 8-12 basil leaves, sliced
- 8-12 basil leaves, whole
Instructions
- Line a medium size loaf pan (metal or glass) with plastic wrap pressing down to get the bottom corners and sides covered.
- Add a second layer to be sure the pan is completely covered and leave some plastic hanging over the edges.
- Gently stir together drained artichokes and parmesan cheese. LIne the bottom of the pan and up the sides with mixture.
- Take about a third of the cream cheese and flatten it down against the artichokes. Spread the bruschetta on top of the cream cheese.
- Cover and refrigerate two hours or overnight if making ahead.
- An hour before serving remove from the fridge, remove the top layer of plastic wrap, turn the pan upside down onto your serving tray and remove remaining plastic.
- Let stand at room temperature until serving. Garnish with sliced bail over the terrine and lace whole basil leaves on platter for added decoration.
This and others recipies available at www.MooneyFarms.com
Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746