Cheese-nut pate
8 -10 serve
Ingredients
| Quantity | 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 |
| Lots of black pepper | ||
| ½ | teaspoon | Dill |
| 2 | teaspoons | Prepared mustard |
| 2 | To 3ts fresh lime or lemon juice | |
| 2 | cups | Grated cheddar |
| 1 | cup | Ricotta |
| A few walnuts halves, whole almonds and whole or chopped olives | ||
| Radishes, cucumber slices and parsley sprigs | ||
Directions
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