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Yellow Pepper Pesto Terrine

Randy Mayor
Yield 24 servings (serving size: about 2 tablespoons terrine and 2 crackers)
Substitute red bell peppers, if desired.

Ingredients

  • Pesto:
  • 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

Nutrition 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

How to Make It

  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.