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Daring Cooks Tricolor Vegetable Pâté
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.