Yellow Pepper Pesto Terrine

Yellow Pepper Pesto Terrine Recipe
Randy Mayor
Substitute red bell peppers, if desired.


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

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 40 %
Fat 4 g
Satfat 1.7 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 5.1 g
Carbohydrate 8.7 g
Fiber 0.4 g
Cholesterol 9 mg
Iron 0.2 mg
Sodium 229 mg
Calcium 52 mg


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.

Cynthia Nicholson,

Cooking Light

March 2006
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