| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
12 |
Servings |
INGREDIENTS
|
|
WHITE BEAN LAYER—– |
| 2 |
cn |
Cannellini; rinse, drain — |
| 15 |
oz |
Ea |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Dried Oregano |
| 2 |
|
Garlic cloves — press |
|
|
RED PEPPER LAYER—– |
| 7 |
oz |
Jar roasted red peppers — |
|
|
Drain, chop |
| 3/4 |
c |
Feta cheese — crumble |
|
|
PESTO LAYER—– |
| 2 |
|
Garlic cloves |
| 1 |
c |
Fresh Basil leaves |
| 1 |
c |
Fresh Parsley |
| 1/4 |
c |
Pine nuts — toast |
| 3 |
tb |
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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