This is probably the best appetizer I have ever tasted. It is the most requested of all my recipes. Jerry
Yellow Pepper Pesto Terrine
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Amount per serving
- Calories: 89
- Calories from fat: 40%
- Fat: 4g
- Saturated fat: 1.7g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 5.1g
- Carbohydrate: 8.7g
- Fiber: 0.4g
- Cholesterol: 9mg
- Iron: 0.2mg
- Sodium: 229mg
- Calcium: 52mg
- 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.
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Yellow Pepper Pesto Terrine Recipe at a Glance
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