Yellow Pepper Pesto Terrine

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

Preparation

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.