Tricolor Vegetable Pate Party Recipe

I haven’t made pate since the early 70’s. And I hate liver – any kind of liver. But then I thought – Hey! – how about a veggie version? -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pate! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

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.

— posted by Donna

Comments

  1. Linda says

    Just wanted to let you know I made this for my in-laws the other night and everyone loved it. It makes a huge batch and it was gone in about a half an hour!

  2. says

    I love dips of any kind, especially veggie-ful ones. And all of these layers look so appealing to me. I would love each of them on their own. But together…even better!

  3. says

    Your pate looks beautiful! And I am sorry that the bread didn’t work the way you wanted to, but it looks like perfect crostini for bruschette!! Great work!

  4. says

    Beautiful job, your pâté is perfectly assembled! Glad you liked it! As for bread, well, it takes practice, but the slices in your photograph look just fine. Thanks for your efforts and for cooking with us!

  5. says

    I LOVE the addition of the diced sun dried tomatoes on top! They really make the color pop! And your layers look so perfect – great job on the challenge!

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