No Cook Tricolor Vegetable Pate

Tricolor vegetable pate will be a hit at your next party – surprise: it’s healthy!

Tricolor Vegetable Pate

Tircolor Vegetable Pate is the answer to the question: Can a dish be decadent and good for you at the same time?

And with New Year’s Eve coming this beautiful party spread will look so festive for your party spread.

It was truly shocking to me how great this recipe was. I mean, c’mon, its vegetables. Who would think of vegetables as a luscious party spread? But it is my favorite party spread of all time. Layers and layers of flavor. Bright and refreshing. The raw garlic adds a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread!

You could use toasted baguette slices, or use cucumber or other vegetables if you’re going grain-free. Either way, this will be the first spread to go at your party, I promise.

The list of ingredients makes this recipe look a little daunting, but all you do is dump each layer’s ingredients into your food processor and whirl it. It’s easy, really.

Happy Feasting All

Tricolor Vegetable Pate
Yields one 10 by 5 inch terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer

2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce jar roasted red bell peppers, drained, chopped
3/4 cup crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp olive oil
1/2 cup low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.

NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

No Cook Tricolor Vegetable Pate
 
Prep time
Total time
 
Serves: 36 appetizers
Ingredients
  • White Bean Layer
  • 2 x 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp minced fresh oregano or 1 teaspoon dried
  • 2 garlic cloves, pressed
  • Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
  • Red Pepper Layer
  • 7-ounce jar roasted red bell peppers, drained, chopped
  • ¾ cup crumbled feta cheese (about 4 ounces)
  • Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
  • Pesto Layer
  • 2 garlic cloves
  • 1 cup fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • ¼ cup toasted pine nuts
  • 3 tbsp olive oil
  • ½ cup low-fat ricotta cheese
Instructions
  1. Yields one 10 by 5 inch terrine or loaf pan, or an 8 inch spring form pan. Line your pan with plastic wrap, overlapping sides.
  2. Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
  3. Cover with plastic wrap and refrigerate overnight or at least four hours.
  4. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.
  5. NOTE: Additional chopped roasted red bell peppers can be used for a final layer on top if desired, as in the photo with this recipe.

 

Comments

    • says

      Thank you for your comment – I added a layer of plain minced roasted red bell peppers on the very top – mostly for how pretty it looks! I just added that final step as an option to the post!

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