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.
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