Cheese-nut pate

Yield: 8 -10 serve

Measure Ingredient
3 tablespoons Butter
1 cup Finely minced onion
8 ounces Cream cheese
1 pounds Cottage cheese
1 cup Ground almonds and walnuts; combined
½ teaspoon Salt
\N \N Lots of black pepper
½ teaspoon Dill
2 teaspoons Prepared mustard
2 \N To 3ts fresh lime or lemon juice
2 cups Grated cheddar
1 cup Ricotta
\N \N A few walnuts halves, whole almonds and whole or chopped olives
\N \N Radishes, cucumber slices and parsley sprigs

FORMATTED BY LISA CRAWFORD

FOR TOPPING

Prehaet oven to 325 degrees F. Grease a standard loaf pan with 2 tablespoons of the butter. SAute onions in the remaining butter until soft, about 4 minutes. Combine the cream cheese, cottage cheese, ground nuts, salt, pepper, dill, mustard, lime juice, and cheddar in a food processor until uniform. Spoon into the prepared pan and bake 1 hour. Allow to cool completely in pan then chill for at least several hours before turning onto a seving platter. To decorate, spread ricotta cheee all over as if frosting a cake. Place garnish over cake as desired. Serve with dark bread or crackers.

Nutritional info per serving: 481 cal; 24g pro, 9g carb, 40g fat(73%), 2g fiber, 97mg chol, 731mg sodium Source: Still Life With Menu by Mollie Katzen Miami Herald, 10/5/95

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