Daring Cooks Tricolor Vegetable Pâté
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Appetizers and Snacks
Keyword: cooking, food, recipe
Author: Barbara Schieving
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White Bean Layer:
- 1 x 15-ounce / 900 ml cans cannellini white kidney beans, rinsed, drained thoroughly
- 1 tbsp / 15 ml fresh lemon juice
- 1 tbsp / 15 ml olive oil
- 1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
- 2 garlic cloves pressed
Sun Dried Tomato Layer:
- 7- ounce / 210 ml jar sun dried tomatoes drained, chopped
- ¾ cup / 180 ml crumbled feta cheese about 4 ounces
Pesto Layer:
- 2 garlic cloves
- 1 cup / 240 ml fresh basil leaves
- 1 cup / 240 ml fresh Italian parsley leaves
- ¼ cup / 60 ml toasted pine nuts
- 2 tbsp / 45 ml olive oil
- ½ cup / 120 ml low-fat ricotta cheese
White Bean Layer:
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.
Pesto Layer:
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 pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.