Creamy Pesto and Prosciutto terrine
8 Servings
Prep Time:10 min 
Total Time:1 hr 10 min 



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    1. 1

      In a medium bowl, beat the PHILLY with a wooden spoon until combined.

    2. 2

      Line the base and sides of a small loaf tin, approx. 8 cm x 15 cm, with clingfilm and leave ends overhanging.

    3. 3

      Lay the prosciutto pieces along the tin to line the sides and base, leaving ends overhanging.

    4. 4

      Press one third of the PHILLY into the tin. Spread over 2 tablespoons of pesto. Press another third of the PHILLY over the top. Add the second layer of pesto.

    5. 5

      Finish with the remaining PHILLY. Wrap over the ends of the prosciutto and cover with the overhanging clingfilm.

    6. 6

      Place in the fridge for one hour, or longer, to allow to firm.

    7. 7

      Remove and invert the tin to release the terrine. Remove and discard the clingfilm. Decorate with fresh basil leaves and serve.

    8. 8

      Add to a cheese platter/charcuterie board with PHILADELPHIA Sweet Chilli Pourover as a dip or just serve on its own with RITZ Crackers or any other crackers of your choice.


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