Tricolor Vegetable Pate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetables | 12 | Servings | |
INGREDIENTS
| 2 | Cannellini, rinse drain | |
| 15 | oz | Ea |
| 1 | T | Lemon juice |
| 1 | T | Olive oil |
| 1 | t | Dried Oregano |
| 2 | Garlic cloves, press | |
| 7 | oz | Jar roasted red peppers |
| Drain, chop | ||
| 3/4 | c | Feta cheese, crumble |
| 2 | Garlic cloves | |
| 1 | c | Fresh Basil leaves |
| 1 | c | Fresh Parsley |
| 1/4 | c | Pine nuts, toast |
| 3 | T | Olive oil |
| 1/2 | c | Low-fat Ricotta cheese |
| Fresh herb sprigs | ||
| Sourdough bread slices |
INSTRUCTIONS
Line 8-1/2x41/2 loaf pan with plastic wrap, overlapping sides. FOR 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. FOR RED PEPPER LAYER: Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish. FOR 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 refrigerator overnight. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices. Bon Appetit Oct. '93. Recipe By : From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 2.5mg
Sodium: 1319.7mg
Potassium: 319.9mg
Carbohydrates: 48.9g
Fiber: 10.3g
Sugar: 3.6g
Protein: 15.5g