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Randy Mayor Photo by: Randy Mayor

Yellow Pepper Pesto Terrine

Substitute red bell peppers, if desired.

Cooking Light MARCH 2006

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

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

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.

Nutritional Information

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
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Yellow Pepper Pesto Terrine recipe

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