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Herb Flower Terrine

Make Herb Flower Terrine at home with Cream Cheese Softened, Unsalted Butter Softened, Asiago Cheese, Garlic Minces, and Worcestershire Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 3/4 lb
• 1 cup
• 4 clove
• 2 tsp
• 2 lb

Method (preview)

1. 1

   Cream together the cream cheese, Asiago and butter.

2. 2

   Add garlic, basil, rosemary, Worcestershire sauce and salt and pepper and combine thoroughly.

3. 3

   Add pine nuts and chopped parsley and mix well with hands.

4. 4

   Butter a bread or terrine pan.

5. 5

   Line with waxed paper.

6. 6

   Line bottom of pan with Provolone slices, then add a layer of cheese mixture and a sprinkling of johnny jump-ups.

7. 7

   Continue alternating layers of cheese, cream cheese, and flowers.

8. 8

   Try to get at least 5 layers.

9. 9

   Refrigerate overnight.

10. 10

    Let stand at least 15 minutes out of the refrigerator before turning out.

11. 11

    Remove paper and garnish with more johnny jump-ups and any other edible flowers you might have laying around.