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5 from 1 vote

Daring Cooks Tricolor Vegetable Pâté

Prep Time25 minutes
Total Time25 minutes
Course: Appetizers and Snacks
Keyword: cooking, food, recipe
Author: Barbara Schieving

Ingredients

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

Instructions

  • Line your pan with plastic wrap, overlapping sides.

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.

Sun Dried Tomato Layer:

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

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.