Coarsely chop the broccoli florets.

Combine broccoli and water in a heavy saucepan and bring to a boil.

Cover, reduce heat to medium, and cook for 10 minutes or until tender.

Drain and rinse under cold water, then drain again thoroughly.

Combine broccoli, egg whites, egg yolks, parmesan, lemon juice, dried basil, salt, and black pepper in a food processor.

Process for 3 minutes or until smooth.

Line a 7 1/2 x 3 x 2 inch loaf pan with foil, allowing foil to extend 3 inches beyond the sides.

Coat the foil with cooking spray.

Pour the broccoli mixture into the prepared pan.

Carefully fold the foil loosely over the broccoli mixture to cover.

Place the loaf pan in a 12 x 8 x 2 inch baking dish.

Pour hot water into the baking dish to a depth of 1 inch.

Bake at 350°F (180°C) for 1 hour, or until edges are firm and the center is set.

Remove the loaf pan from the water bath and let cool on a wire rack for 15 minutes.

Loosen the edges of the terrine with a sharp knife.

Invert the terrine onto a serving platter.

Smooth the edges if necessary and chill thoroughly.

Cut the terrine into 16 slices.

Arrange 2 slices on each of 8 individual serving plates.

Garnish with halved cherry tomatoes and fresh basil leaves.