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. Sun-dried tomato pâté
Yield about 2 cups
Time 10 minutes
  • Blender
  • Wooden spoon
  • 1 c cottage cheese, ricotta cheese, or silken tofu
  • ½ c soft goat cheese
  • ¾ c oil-packed sun-dried tomatoes, with excess oil squeezed off
  • 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:  In a shallow bowl, spread a layer of pesto, then a layer of 1 part goat cheese mixed with 1 part cream cheese or ricotta cheese, then spread the sun-dried tomato pâté on top. Alternatively, arrange the three dips side by side.
Help Abbreviations  |  Conversions  |  Cooking tips
Sun-dried tomato pâté

Leave a Reply