Chevre pate
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chevre cheese |
| 2 | tablespoons | Margarine or butter, softened |
| 2 | tablespoons | Milk |
| ¼ | teaspoon | Paprika |
| dash | Ground red pepper | |
| ¼ | cup | Chopped pecans |
| 2 | tablespoons | Chopped ripe olives |
| 24 | Toasted rye crackers | |
Directions
Remove rind from cheese and let stand until room temperature.
Place cheese, margarine, milk, paprika and red pepper in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Stir in pecans and olives. Cover and refrigerate until firm, about 2 hours.
Garnish with pecan halves and chopped ripe olives if desired. Serve with crackers. 1 cup pate (2 ts pate per cracker per serving); 60 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition