Tri Color Butter Terrine is simply butter flavored and layered in 3 different colors with three different flavors, one sweet, one natural, and one savory and set in a butter dish mold to give it’s spring-like colors to serve on Easter! This easy, make ahead tri color butter terrine is simple, delicious tasting and adds an elegant splash of color to your table!
The minute you set down this tri color butter terrine on your table this Easter, everyone will go bonkers over it! Set it down beside a basket of warm toasted bread and this will arguably be the best butter anyone has ever had!!
Besides, let’s say it’s a new way to serve butter on a holiday!
The first time I saw this tri color butter terrine was at a restaurant in downtown Charleston while I was having lunch with friends. The restaurant served their tri color butter terrine with a basket filled with an assortment of breads and thin crackers.
It was so colorful and attractive on the table, I thought to myself, wow this would make a lovely addition to our dinner table for our upcoming holiday.
Fresh pesto and raspberry preserves were used in my terrine and are truly unexpected ingredients, but they worked so well when mixed with the butter. Both offered the sweet and savory flavors in this tri color butter terrine, making it SO good and SO tasty – it’s even addicting!
I always have fresh basil pesto sauce in the fridge, and these days I always make it without the nuts since my daughter has a nut allergy. But you can use store-bought, if you prefer.
This tri color butter terrine was my very first time EVER making it. And, I am so excited to share this recipe with you! I know it’s not perfect, but the taste and flavors are amazing, and, it’s so darn pretty too!
Who wouldn’t want something with pastel colors on the table for Easter!
WHAT IS A TERRINE?
A terrine is a French dish, and is frequently used to describe pâté that is served chilled or at room temperature. But that’s not always the case. Some terrines are dishes made with seafood or with a mixture of cooked vegetables, layered in a mold and then served sliced.
This happens to be a butter terrine and it definitely deserves its own little corner of the Internet, and whether you choose to make this recipe or create one with different flavors and colors, this recipe will serve you well.
A Cook’s Tips for Tri Color Butter Terrine:
Use wax paper inside your mold, this will make it easier for you to pull out the butter terrine when ready to serve.
Always use unsalted butter, no need to add more salt into the mix, especially when adding other flavors and ingredients.
Do not melt the butter. It’s best to leave butter out overnight to soften.
Butter must be very soft in order to be able to stir the other ingredients and to easily spread it into the mold.
Place the mold into the freezer to set the butter, only a few hours needed.
This recipe makes a small butter terrine. I used a glass butter dish as my mold. If you want to make a larger one, find a small loaf pan as the mold and increase the amounts of butter and flavors you choose to use.
Refrigerate any remaining butter. Aside from using it at the dinner table, try some with your morning toast at breakfast.
Make this tri color butter terrine your own! Blend butter with some kalamata olives for purple, or sundried tomatoes for some red. Get creative!
It’s not only fun to make, but it tastes amazing and everyone will appreciate the little extra effort you put into making the holiday dinner extra special!!
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Looking for More Ideas for Your Easter Dinner?
Try our Baked Vegetable Bird’s Nests as an appetizer! Also:
And for dessert?
Try our Easter Bark and our Lemon Raspberry Panna Cotta Cheesecake!
- 12 Tbsp. unsalted butter (or 2 sticks) softened - divided
- 2 to 3 Tbsp. pesto sauce
- 1 Tbsp. raspberry jam
- 1 glass butter dish (to use as the mold)
- wax paper
- First, cut a sheet of wax paper and make it fit inside the lid of the the butter dish, cut about 4-inch x 8-inch and trim some of it, if you need to. Place it inside the butter dish and set it aside. Don't worry about the wrinkles, can't avoid them.
- In a small bowl, cut 4 tablespoons of butter and stir in 2 tablespoons of pesto sauce. Here is where you can add in increments of the pesto sauce to get the pastel color of green you desire.
- Using a small spoon to spread it on the bottom of the mold, as the first layer. Smooth the top evenly as best as you can.
- Next, spread a layer with just plain butter (for the yellow color) about 4 or 5 tablespoons of butter.
- Finally, take 4 tablespoons of butter and add in the raspberry preserves and blend. Here too, you can adjust the color you prefer by adding less or more of the raspberry preserves. Then spread on top of the yellow layer and smooth it evenly.
- Place the mold into the freezer and allow the butter terrine to set for a few hours. Then transfer the mold into the fridge until you are ready to serve.
- When ready to serve, just gently pull up the wax paper and it will easily pop out. Peel and remove the wax paper and flip it over onto a butter serving dish.
- Slice into ½-inch slices and serve.
- Serves 4 to 6
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