MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Italian cheese terrine
  Categories: Cheese\eggs
       Yield: 3 Cups
       1    8 oz pk soft, cream cheese
       2 tb Butter/margarine,softened
     1/2 c  Grated Parmesan Cheese
       2 tb Commercial pesto
       9    1 oz. slices Muenster or
            Mozzarella cheese, divided
            Basil-Tomato Sauce
            Garnish: fresh herb sprig
   Beat cream cheese and butter at medium speed with an electric mixer
   until creamy.  Add Parmesan cheese and pesto; beat until smooth.  Set
   aside. Line a 3-cup bowl or mold with plastic wrap, allowing edges to
   hang over 6-7 inches.  Diagonally cut 5 slices Muenster cheese in
   half; arrange cheese triangles in bowl pinwheel fashion, slightly
   overlapping to line bowl. Spread half of cream cheese mixture over
   cheese; top with half of Basil-Tomato Sauce.  Cut 2 slices Muenster
   cheese in half crosswise; arrange cheese rectangles over tomato
   mixture. Repeat with remaining cream cheese mixture, Basil-Tomato
   Sauce, and 2 slices Muenster cheese cut into triangles.  Fold plastic
   wrap over layers, sealing securly; place a heavy object, such as a
   small cast-iron skillet, on top to compact layers. Chill at least 8
   hours or up to 3 days. Invert terrine onto a cheese board or serving
   platter, and peel off plastic wrap; garnish, if desired. Serve
   terrine withcrackers or baguette slices. yield: 3 cups.
   From Southern Living 1993 Anuual Recipes.