For the pesto and prosciutto terrine: In a medium bowl, beat the PHILADELPHIA Original Cream Cheese Blocks with a wooden spoon until combined. Line the base and sides of a small loaf tin, approx. 8 cm x 15 cm, with clingfilm and leave ends overhanging. Lay the prosciutto pieces along the tin to line the sides and base, leaving ends overhanging. 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. Finish with the remaining PHILLY. Wrap over the ends of the prosciutto and cover with the overhanging clingfilm. Place in the fridge for one hour, or longer, to allow to firm. Remove and invert the tin to release the terrine. Remove and place the terrian on the cheeseboard, discard the clingfilm.
To blanch the baby asparagus; boil water in a small saucepan and add one tablespoon of salt to the water. Meanwhile cut the bottom hard ends of the asparagus. Once water is boiled, add asparagus and boil until just tender, about 3 minutes. When the asparagus is cooked, immediately plunge them into a bowl of ice water for 1 minute. Then drain and salt and pepper to taste.
Cut each radish in to two, and slice the baby cucumbers.
Slightly losen the edges of PHILADELPHIA Pourover Sweet Chilli tub and flip it on to a side plate.
Gather all the other ingredients and place them on the cheese board.