Looking for an elegant and tasty appetizer? Look no further – this is a real treat for even the most discriminating palates.
Yield: about 2 cups
Time: 10 minutes
Tools
- blender
- wooden spoon
Ingredients
- 1 c cashew ricotta or almond ricotta
- ½ c almond chèvre
- ¾ c oil-packed sun-dried tomatoes, drained
- ½ t dried thyme or rosemary
- parsley (for garnish)
Directions
Purée everything but the parsley in the blender.
Arrange in a nice dish, garnish, and serve with French bread or crackers.
Notes
This is heavenly in a "red, white, and green" pâté, with three layers in a shallow bowl:
- 1 cup pistou or arugula pesto
- ½ c chèvre or feta mixed with ½ c cream cheese or ricotta
- 1 c sun-dried tomato pâté on top.
Alternatively, arrange the three dips side by side.
Help
Abbreviations | Conversions | Cooking tips
