Tri color Vegetable Pate
Ingredients
- 7 ounce red bell pepper, roasted
- 3/4 cup feta cheese, crumbled
- 30 ounce cannellini beans, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon oregano
- 2 garlic cloves, pressed
- 2 garlic cloves
- 1 cup fresh basil leaves
- 1 cup fresh parsley
- 1/4 cup pine nuts, roasted
- 3 tablespoon olive oil
- 1/2 cup ricotta cheese, part skim milk
Instructions
Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping sides. Combine red peppers and feta cheese in food processor; blend until smooth. Spread pepper mixture evenly on bottom of prepared pan. Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil, oregano, and minced garlic cloves. Season with salt and pepper to taste. Spread bean mixture over red pepper layer in prepared dish. Mince 2 garlic cloves in the food processor. Add basil, parsley, pine nuts, and mince. With machine running, gradually add 3 tablespoons olive oil. Mix in ricotta, spread pesto evenly over bean layer in prepared pan. Cover with plastic wrap and refrigerate overnight. To unmold, invert pate onto serving platter. Peel off plastic wrap from pate. Serve with sourdough slices or breadsticks.