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 Recipe: Sun-Dried Tomato Pâté
Looking for an elegant and tasty appetizer? Look no further - this is a real
treat for even the most discriminating palates.
Be sure to try the "red, white, and green" pâté in the Notes
section.
| Yield |
about ˝ cup |
| Time |
10 minutes |
| Tools |
|
| Ingredients |
- Ľ c cottage cheese, ricotta cheese, or silken tofu
- 2 oz soft goat cheese
- 3 oz oil-packed sun-dried tomatoes, with excess oil squeezed off
- 1/8 t dried thyme or rosemary
- parsley (for garnish)
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| Directions |
Purée the cheeses (or tofu) and tomatoes in the blender. Stir in the herbs. Arrange in a nice dish and serve with French bread or crackers.
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| Notes |
This is heavenly in a "red, white, and green" pâté: In a shallow bowl, spread a layer of pesto, then a layer of goat cheese mixed with cream or ricotta cheese (˝ and ˝), then layer the sun-dried tomato pâté on top. Alternatively, arrange the three dips side by side. |
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