Rehfwitz Recipes

From Health Magazine Dec. 2006

· 1 (8-ounce) block 1/3-less-fat cream cheese, softened

· ½ cup (2 ounces) crumbled goat cheese

· 2 tablespoons fat free milk

· ¼ cup basil pesto

· 3 Tablespoons finely chopped pitted kalamata olives

· 3 Tablespoons finely chopped pimento-stuffed olives

· ¼ cup finely chopped, drained, oil-packed sun-dried tomato halves (patted dry with a paper towel)

· 1 (6-ounce) package whole wheat crackers.

Line a 5-x3-inch mini-loaf pan with plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine the cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.

Combine the olives; spread over cheese mixture pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.

Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.

To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.