MAKE THE TOMATO CONFIT:
Add all the ingredients for the confit to an oven-proof skillet, cover the tomatoes with olive oil in half, then bake them at 130C for 1:30 min or 2 hours. Remove from the oven, and allow it to reach room temp. Reserve.
MAKE THE PESTO:
Add all the ingredients for the pesto, except the basil leaves, blend them until smooth but with some bit and pieces of the nuts, then add the basil leaves, blend it briefly, by pulsing it, do not overdo it otherwise your pesto is going to be bitter. Reserve.
MAKE THE CHEESE TERRINE:
Add all the ingredients for the cheese terrine onto a bowl, mix well, then blend it very well. Reserve.
ASSEMBLY THE TERRINE:
Line a 25cm x 10cm x 5cm baking tin with a cling film, add half of the creamed cheese, spread well, add the pesto, refrigerate it for 30 minutes, add the second layer of creamed cheese, refrigerate it for at least 2 hours, or ideally, overnight.
Remove the terrine from the fridge, place the baking tin upside down onto a serving plate, remove the film, and carefully add the tomato confit, garnish with extra basil leaves or any other green herb of your choice, and add some walnuts and some shaved garlic as well.
Enjoy it with a side of assorted bread, toasts, and veggies, and have fun!