Tricolor Vegetable Pâté Recipes
TRICOLOR VEGETABLE PâTé
Provided by Roxanne E. Chan
Categories Bean Cheese Herb Pepper Appetizer Vegetarian Fall Bon Appétit California Sugar Conscious Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 18
Steps:
- Line 8 1/2x4 1/2-inch 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 refrigerate overnight.
- To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
TRICOLOR VEGETABLE PâTé
Make and share this Tricolor Vegetable Pâté recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Line 8 1/2x4 1/2-inch 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 refrigerate overnight.
- To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
Nutrition Facts : Calories 174.2, Fat 8.8, SaturatedFat 2.2, Cholesterol 8.3, Sodium 337.9, Carbohydrate 17.9, Fiber 4.1, Sugar 0.6, Protein 7.3
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