Basil Broccoli Terrine

• 4 1/2 cups broccoli florets fresh, coarsely chopped
• 1/2 cup water
• 4 each egg whites
• 2 each egg yolks
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated
• 2 teaspoons lemon juice
• 1/2 teaspoon basil dried
• 1/4 teaspoon salt
• 18 teaspoon black pepper
• 12 each cherry tomatoes halved
• 1 x basil fresh, optional

1. Combine broccoli and water in a heavy saucepan; bring to a boil.
2. Cover, reduce heat to medium and cook 10 min.
3. or until tender.
4. Drain and rinse under cold water; drain again.
5. Combine broccoli, egg whites, egg yolks, parmesan, lemon juice, basil, salt and pepper in processor and process 3 min.
6. or until smooth.
7. Line a 7 1/2 x 3 x 2 in.
8. loafpan with foil, allowing foil to extend 3 in.
9. beyond sides of pan.
10. coat foil with cooking spray.
11. Pour broccoli mixture into prepared pan; carefully folding foil loosely over broccoli mixture to cover.
12. Place loafpan in a 12 x 8 x 2 in.
13. baking dish; pour hot water into baking dish to a depth of 1 in.
14. bake at 350F (180C).
15. for 1 hour or until edges are firm and center is set.
16. Remove Loafpan from water; let cool on a wire rack 15 min.
17. loosen edges of terrine with a sharp knife; invert on a serving platter.
18. Smooth edges if necessary and chill.
19. Cut terrine into 16 slices; arrange 2 slices on each of 8 individual serving plates.
20. Garnish with cherry tomato halves and basil leaves.

broccoli florets fresh, water, egg whites, egg yolks, parmesan, lemon juice, basil, salt, black pepper, tomatoes, basil

Taken from recipeland.com/recipe/v/basil-broccoli-terrine-5626 (may not work)