Recipe(tried): Basil Broccoli Terrine (food processor)

BASIL BROCCOLI TERRINE

4 1/2 cups coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 tablespoon grated Parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
GARNISHES:
12 cherry tomatoes, halved
Fresh basil leaves (optional)

Preheat oven to 350 degrees F. Line a (7 1/2 x 3 x 2-inch) loaf pan with foil, allowing foil to extend 3-inches beyond sides of pan. Coat foil with cooking spray.

Combine broccoli and 1/2 cup water in a heavy saucepan; bring to a boil. Cover, reduce heat to medium and cook 10 minutes or until tender. Drain and rinse under cold water; drain again.

In a food processor, combine broccoli, egg whites, egg yolks, parmesan, lemon juice, basil, salt and pepper and process 3 minutes or until smooth.

Pour broccoli mixture into prepared pan; carefully folding foil loosely over broccoli mixture to cover. Place loaf pan in a (12x8x2-inch) baking dish; pour hot water into baking dish to a depth of 1-inch.

Bake at 350 degrees F for 1 hour or until edges are firm and center is set. Remove loaf pan from water; let cool on a wire rack 15 minutes.

Loosen edges of terrine with a sharp knife; invert on a serving platter. Smooth edges if necessary and refrigerate until chilled before serving.

TO SERVE:
Cut terrine into 16 slices; arrange 2 slices on each of 8 individual serving plates. Garnish with cherry tomato halves and basil leaves.

Makes 8 servings