Monday, March 9, 2009

Yellow Pepper Pesto Terrine

Substitute red bell peppers, if desired.

24 servings (serving size: about 2 tablespoons terrine and 2 crackers)

* 2 large yellow bell peppers
* 1 cup basil leaves, chopped
* 1/4 cup dry breadcrumbs
* 1 tablespoon pine nuts, toasted
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 4 garlic cloves, peeled

Cheese filling:
* 2 (8-ounce) blocks fat-free cream cheese, softened
* 1 (8-ounce) block 1/3-less-fat cream cheese, softened
* 2 tablespoons grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper

Additional ingredients:
* Fresh basil leaves (optional)
* 56 table wafer crackers

Preheat broiler.

To prepare pesto, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skin.

Combine peppers and next 7 ingredients (through garlic) in a blender or food processor; process until smooth.

To prepare cheese filling, combine cheeses, 1/4 teaspoon salt, and red pepper in a medium bowl; stir well.

Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan. Spread about 1 cup of cheese mixture in bottom of pan. Spread 1/2 cup pesto over cheese mixture. Repeat procedure with remaining cheese filling and pesto, ending with cheese filling. Cover and refrigerate 6 hours or overnight.

To serve, invert terrine onto a platter; remove plastic wrap. Garnish with additional basil leaves, if desired. Serve with crackers.

Nutritional Information
Calories: 89 (40% from fat)
Fat: 4g (sat 1.7g,mono 0.6g,poly 0.2g)
Protein: 5.1g
Carbohydrate: 8.7g
Fiber: 0.4g
Cholesterol: 9mg
Iron: 0.2mg
Sodium: 229mg
Calcium: 52mg

source by:
recipes by: Cynthia Nicholson, Cooking Light
photo: Randy Mayor


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