Wednesday, April 22, 2009

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.

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

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