Instructions: Preheat oven to 350F. Line a medium-sized (8x3x2-3/8 inch) loaf pan or a disposable aluminum foil loaf pan with aluminum foil leaving an overhang of about 3 inches and lightly coat the foil with nonstick cooking spray.

Place all the ingredients except the tomato in a food processor and puree until smooth.

Place half the spinach mixture in the bottom of the pan and smooth the top with a spatula. Top evenly with the tomato and then finish with the remaining spinach, smoothing the top.

Loosely fold the foil over the terrine to cover, place the plan in a larger baking dish filled with 1 inch of hot water, and bake for 55 to 60 minutes or until set and the terrine is firm.

Remove the pan from the water and allow to cool about 15 minutes. Loosen the edges with a sharp paring knife and invert the terrine onto a platter.

Cover with plastic wrap and allow to chill for 2 hours.

Cut the terrine into slices and serve garnished with cherry tomatoes and fresh basil leaves, accompanied by thin pumpernickel or black bread.

TIP: An easy way to peel and chop a tomato, slice the tomato horizontally, and squeeze out and discard the seeds. Grate the tomato halves on the side of the grater with the largest holes.

DO AHEAD PREP: The terrine can be prepared a day or two in advance, covered, and kept in the refrigerator until ready to serve.

VARIATION: substitute broccoli for the spinach.

Description: "Green and Red Chilled Vegetable Loaf"

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NOTES : Green and red colors make this an appealing and attractive dish to serve at the holidays. Each 1-inch thick slice: 54 cals, 2 g fat

Heres a red and green terrine served cold. If you want sauces with it, maybe two: a curried yogurt and a red-pepper sauce.

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