- 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
- 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
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.