Basil Broccoli Tureen
by Chef K.T. Murphy
4-1/2 cup coarsely chopped fresh broccoli
1/2 white wine
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)
Combine broccoli and water in a heavy saucepan; bring to a boil.
Cover, reduce heat to medium and cook 10 min. or until tender.
Drain and rinse under cold water; drain again.
Combine broccoli, egg whites, egg yolks, Parmesan, lemon juice, white wine, basil, salt and pepper in processor and process 3 min. or until smooth. Line a 7-1/2 X 3 X 2 in. loaf pan with foil, allowing foil to extend 3 in. beyond sides of pan.
Coat foil with cooking spray. Pour broccoli mixture into prepared pan, carefully folding foil loosely over broccoli mixture to cover.
Place loaf pan in a 12 X 8 X 2 in. baking dish; pour hot water into baking dish to a depth of 1 in.
Bake at 350°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 min. Loosen edges of
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill.
Cut tureen into 16 slices; arrange 2 slices on each of 8 individual serving slates.
Garnish with cream cheese cubes cherry tomato halves and basil leaves