Garden Veggie & Herb Terrine

This yummy appetizer was the hit of the recent garden party we hosted for a group of herbal enthusiasts traveling from Ohio. This savory baked cheesecake served with crackers is fairly easy to make, serves a crowd, and provides a beautiful addition to any party. Garnished with edible flowers on top and edged with freshly snipped parsley, it is a feast for the eyes!

Garden Veggie & Herb Terrine

2 - 8 oz. packages cream cheese, softened

1/2 c. Parmesan cheese (feta works well also)

1/2 tsp. garlic powder

1/4 tsp. ground red pepper

1/2 c. sour cream

2 eggs

2 tsp. fresh lemon zest

1/2 c. fresh garden herbs

 (parsley, rosemary, savory, chives, thyme, basil, any assortment)

1/4 c. snipped spring onion

1/2 c. pimiento, chopped

1/3 c. black olives, chopped

additional parsley to coat sides

Line bottom of an 8" x 4" x 2" glass loaf pan with foil. Grease sides; set aside. Preheat oven to 325 degrees. In a medium bowl, beat cream cheese till smooth. Add Parmesan cheese, garlic powder, and ground red pepper. Beat well. Add sour cream, eggs, and lemon zest. Beat just until blended. Do not over beat. Mix in spring onion, pimiento, and olives. Pour into prepared pan; spread evenly. Place loaf pan into a larger baking pan. Pour boiling water into the larger pan to a depth of 1 inch. Bake for 50 minutes, or until center appears firm when shaken. Carefully transfer loaf pan to a cooling rack. Cool completely. Cover and chill. Overnight is best so the flavors blend. Just before serving, slide a knife around the edges of the pan to loosen, then invert onto a serving platter. Remove foil. Gently press parsley onto the sides of the terrine. Garnish with edible flowers. Serve with assorted crackers.