Roasted Pepper & Spinach Pesto Veal Terrine

Total preparation and cooking time: 2 hours
Chilling time: overnight or up to 2 days

Nonstick cooking spray
Veal Layers:
1-1/2 pounds lean ground veal
1 medium onion, finely chopped
1 egg, slightly beaten
1/4 cup low-fat milk
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper

Vegetable Layers:
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
1/2 cup prepared pesto
1 jar (7 ounces) roasted red peppers, rinsed, drained

1. Heat oven to 350°.
Spray bottom of 9 x 5-inch loaf pan with cooking spray.
In medium bowl, combine spinach and pesto; mix well.
Set aside.

2. In large bowl, combine veal layer ingredients,
mixing lightly but thoroughly.
Press 1/3 of veal mixture into bottom of loaf pan.
Arrange peppers evenly over veal.
Top with 1/3 of veal mixture, spreading evenly.
Spoon spinach mixture evenly over veal.
Top with remaining 1/3 of veal mixture, spreading to cover spinach.

3. Cover terrine tightly with aluminum foil.
Place in 13 x 9-inch baking pan; place in oven.
Carefully pour hot water into larger baking pan until water
reaches halfway up loaf pan.
Bake in 350° oven 1-1/2 hours.

4. Cool slightly; pour off drippings.
Cover terrine loosely with aluminum foil.
To weight terrine, place heavy cans in second loaf pan;
place on top of terrine. Refrigerate overnight or up to 2 days.

5. To serve, loosen sides of terrine with knife;
invert and unmold onto platter.
Cut crosswise into 16 slices.

Makes 16 appetizer servings (serving size: 1/2-inch thick slice).

Cook's Tip:
Terrines are baked in a water bath for slower, more even cooking.
They are weighted after baking to produce the dense texture typical of terrines.

Nutrition information per serving: 112 calories; 10 g protein; 3 g carbohydrate;
7 g fat; 0.9 mg iron; 228 mg sodium; 48 mg cholesterol.
(Complete nutritionals available on request.)