Directions:
- Line 5 x 3 x 1 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend beyond edges of pan.
- In small bowl stir together 4 ounces of cream cheese, almonds, onion and lemon peel. In another small bowl combine 4 ounces of cream cheese and tomato pesto. In third small bowl combine remaining cream cheese, basil pesto and 1 tablespoon of parsley.
- Evenly press tomato mixture into lined pan. Evenly spread almond mixture over top. Spoon basil mixture over almond mixture. Cover with plastic wrap. Refrigerate for 2 hours to 2 days.
- Invert pan onto serving platter to remove cheese from pan. Remove plastic wrap. Press remaining parsley on sides and top of terrine. Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.6 Kcal (455 kJ) | ||
| Calories from fat | 95.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Cholesterol | 24.98mg | 8% | |
| Sodium | 110.84mg | 5% | |
| Potassium | 51.88mg | 1% | |
| Total Carbs | 1.66g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 330.73 Kcal (1385 kJ) | ||
| Calories from fat | 289.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.18g | 16% | |
|---|---|---|---|
| Cholesterol | 76.07mg | 8% | |
| Sodium | 337.57mg | 5% | |
| Potassium | 158.02mg | 1% | |
| Total Carbs | 5.04g | 1% | |
| Sugars | 2.89g | 4% | |
| Dietary Fiber | 0.83g | 1% | |
| Protein | 6.49g | 4% | |
| Vitamin C | 12.3mg | 7% | |
| Iron | 0.6mg | 1% | |
| Calcium | 120.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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