Ingredients

3/4 sweet (unsalted) butter (room temperature)
8 oz. Cream Cheese (room temperature)
8 oz. Goat Cheese (room temperature)
3/4 cup grated Asiago Cheese
2 cloves garlic (chopped fine)
2 tsp. Worcestershire sauce
3/4 tsp. white pepper
1 tsp. salt
3/4 cup *pine nuts (toasted and cooled) *If your'e not a pine nut fan, use chopped pecans or wanluts.
1/4 cup parsley
1/2 cup fresh herbs (evenly mix together chives, oregano and basil)
2 lbs (sliced) Provolone Cheese

Instructions

Begin with softened butter, cream cheese and goat cheese:
Using your hands, blend thoroughly adding the Asiago, pine nuts, Worcestershire, pepper and salt.
Add herbs and parsley.

Butter a loaf pan and line with waxed paper.
Beginning with a solid layer of provolone, alternate layers of approximately 1/2 inch of the cheese mixture with slices of the provolone (as you would a lasagne).
Cover with waxed paper and pack firmly with your hands to ensure solid layering nd refrigerate overnight.

To Serve:
*Turn out onto a serving platter, remove waxed paper and garnish with roasted red peppers (resembling a bow on top).
You also may choose to wrap the sides with slices of provolone to encase the entire terrine.
Then, using strips of roasted red pepper, assemble a ribbon and bow to resemble a gift package.

Surround with plenty of crackers and/or a sliced baguette. Don't forget a cheese spreader.