Sun-Dried Tomato Pâté Ⓥ - The Veggie Table

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.
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