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Tricolor Vegetable Pate
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Categories: Appetizers, Low fat, Spreads
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Total Time: 30 min.
Refrigeration Time: 12 hrs.

The vegetable pate makes a nice appetizer for entertaining guests. To ensure that the the pate unmolds successfully, be sure to refrigerate overnight and fill your mold to the top.

7 ounces red bell pepper - roasted
3/4 cup feta cheese - crumbled
30 ounces cannellini beans - rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 garlic cloves - pressed
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh parsley
1/4 cup pine nuts - roasted
3 tablespoons olive oil
1/2 cup ricotta cheese - part skim milk

Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping sides.

For Red Pepper Layer

Combine red peppers and feta cheese in food processor; blend until smooth. Spread pepper mixture evenly on bottom of prepared pan.

For Bean Layer

Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil, oregano, and minced garlic cloves. Season with salt and pepper to taste. Spread bean mixture over red pepper layer in prepared dish.

For Pesto Layer

In the food processor, process garlic cloves, basil, parsley and pine nuts. With machine running, gradually add 3 tablespoons olive oil. Mix in ricotta, spread pesto evenly over bean layer in prepared pan. Cover with plastic wrap and refrigerate overnight. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Serve with sourdough slices or breadsticks.


Calories: 290 Calories From Fat: 24%
Protein: 17g Carbohydrate: 40g
Cholesterol: 10mg Sodium: 88mg


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