Yellow Pepper Pesto Terrine

Ingredients

• 1 cup basil leaves chopped
• 56  table wafer crackers 
• 16 ounce blocks cream cheese fat-free softened
• 8 ounce block softened
• 0.3 cup breadcrumbs dry
• 4  garlic cloves peeled
• 0.3 teaspoon ground pepper black
• 0.3 teaspoon ground pepper red
• 1 tablespoon olive oil 
• 2 tablespoons parmesan cheese grated
• 1 tablespoon pinenuts toasted
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 large bell peppers yellow

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• blender
• plastic wrap
• loaf pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. To prepare pesto, cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and discard skin.
6. Combine peppers and next 7 ingredients (through garlic) in a blender or food processor; process until smooth.
7. To prepare cheese filling, combine cheeses, 1/4 teaspoon salt, and red pepper in a medium bowl; stir well.
8. Line an 8 x 4-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan.
9. Spread about 1 cup of cheese mixture in bottom of pan.
10. 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.
11. To serve, invert terrine onto a platter; remove plastic wrap.
12. Garnish with additional basil leaves, if desired.
13. Serve with crackers.