Goat Cheese-Apricot Terrine

Another Paula Deen Winner!!!! This recipe makes 2 loafs of this delicious appetizer so you can keep one in the freezer for another time. It is not only so pretty to serve on the table, but the flavors blend so beauitfully.
2 (8 oz) packages cream cheese, softened
2 (4 oz) logs goat cheese, softened
3/4 cup apricot preserves, divided
1 1/2 teas chopped fresh rosemary, divided
3 slices bacon, cooked,crumbled and divided
Assorted crackers
Spray 2 (5x 2 1/2 “) loaf pans with nonstick cooking spray; line with heavy-duty plastic wrap.
In a large bowl, combine cream cheese and goat cheese. Spread 1/2 cup cheese mixture in bottom of each prepared pan. Top each evenly with 2 tables apricot preserves, 1/4 teas rosemary, and 1/2 slice crumbled bacon. Repeat layers once, beginning with cheese misture and ending with cheese mixture. Cover tighly with plastic wrap and freeze until ready to serve. Remove from freezer 1 hr before serving. Unmold and top each wtih remaining 2 tables apricot preserves, 1/4 teas rosemary and 1/2 slice crumbled bacon. Serve with assorted crackers.
*Terrines can be frozen for up to 2 weeks. If you serve only one terrine, keep the remaining one frozen for another occasion.