Holiday Terrine

Ingredients

• 0.3 cup commercial basil pesto (such as Buitoni)
• 8 ounce block softened
• 2 tablespoons milk fat-free
• 2 ounces goat cheese crumbled
• 3 tablespoons kalamata olives pitted finely chopped
• 3 tablespoons pimiento-stuffed olives finely chopped
• 0.3 cup oil-packed sun-dried tomato halves dry with a paper towel) drained finely chopped
• 6 ounce round buttery crackers whole-wheat such as health valley

Equipment

• bowl
• frying pan
• plastic wrap
• loaf pan
• spatula

Directions

1. Line a 5- x 3-inch mini-loaf pan with clear or colored 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 cream cheese, goat cheese, and milk; mix well.
2. Spread pesto in bottom of plastic wrap-lined pan.
3. Spread half of cheese mixture over pesto.
4. 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.
5. Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.
6. 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.