Tricolor vegetable pate

Yield: 12 Servings

Measure Ingredient
2 cans Cannellini; rinse, drain --
15 ounces Ea
1 tablespoon Lemon juice
1 tablespoon Olive oil
1 teaspoon Dried Oregano
2 \N Garlic cloves -- press
7 ounces Jar roasted red peppers --
\N \N Drain, chop
¾ cup Feta cheese -- crumble
2 \N Garlic cloves
1 cup Fresh Basil leaves
1 cup Fresh Parsley
¼ cup Pine nuts -- toast
3 tablespoons Olive oil
½ cup Low-fat Ricotta cheese
\N \N Fresh herb sprigs
\N \N Sourdough bread slices

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@...: Fri, 6 Jan 1995 08:46:13 Pst File

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