Roasted Pepper Pesto Terrine

You can also serve by simply pouring the pesto mixture over the chilled cream cheese mixture. Presentation isn't as fancy, but it's just as tasty.


Pesto:
1 (7 oz.) car roasted peppers, drained
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


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.




--Adapted from Cooking Light magazine