Yellow Pepper Pesto Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Substitute red bell peppers, if desired. Ingredients:
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 |
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 |
fresh basil leaves (optional) |
56 table wafer crackers |
Directions:
1. Preheat broiler.
2. 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.
3. Combine peppers and next 7 ingredients (through garlic) in a blender or food processor; process until smooth.
4. To prepare cheese filling, combine cheeses, 1/4 teaspoon salt, and red pepper in a medium bowl; stir well.
5. 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.
6. To serve, invert terrine onto a platter; remove plastic wrap. Garnish with additional basil leaves, if desired. Serve with crackers.
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