Combine broccoli & water in a heavy saucepan; bring to a boil.
Cover, reduce heat to medium & cook 10 minutes or until tender.
Drain & rinse under cold water; drain again. Combine broccoli, egg
whites, egg yolks, parmesan, lemon juice, basil, salt & pepper in
processor & process 3 minutes or until smooth. Line a 7-1/2 x 3 x
2" loafpan with foil, allowing foil to extend 3" 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 loafpan in a 12x8x2" baking dish; pour hot water
into baking dish to a depth of 1". Bake at 350°F for 1 hour or
until edges are firm & 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
& chill. Cut terrine into 16 slices; arrange 2 slices on each of
8 individual serving plates. Garnish with cherry tomato halves &
basil leaves.
