Having had pâté when I made my beef wellington, I have to say I liked it but I did not love it. There are very few things in the food world that I dont like, liver and gamey meats are among them. So I went with the vegetable pâté . Love beans! And I loved this. Even the kids went crazy over this.
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
Please visit some of the other Daring Bakers and you will find other recipes for pate and some amazingly beautiful creations. To find out where some of the Daring Bakers are, visit the blogroll.
Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan
Line your pan with plastic wrap, overlapping sides.
White Bean Layer
2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)
Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese
Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
Cover with plastic wrap and refrigerate overnight.
To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
15 comments:
A beautiful appetizer for a party!
You did a great job with the challenge, Lori. This looks party perfect:-). Have a great day. Blessings...Mary
Now I'm tempted to try the veggie pate! Yours looks beautiful:) Great challenge, healthy and kid friendly...how great is that!
Nicely done, Lori! I like liver but have never had pate. It just doesn't look appealing.
Btw, thank you for the nice comments about my babygirl! :)
~ingrid
Love the shape of your tri-color vegetable pate!
Very neat pate, definitely a terrific appetizer!
This looks party perfect! Great challenge, healthy and kid friendly!
bed frame
true, meaty pate icks me out, but i like this very much! each layer is tasty and they must combine wonderfully in the mouth. lovely work, lori!
I love the shape you did! This is one pate I would try!
Lori
I love the mold you used for the pâté; it makes it look festive and alluring; I have to say I love gamey pâtés and I have never had the vegetable ones; starting with a bean layer is a good thing and I would be very tempted by the contrasting flavors.
Ciao Lory ! I love your pan for the patè it looks great ! I had trouble with my red layer but it was good anyway !
The most beautiful tricolor veggie pate I have seen. Perfect and layers and mold! When I make it again, I'm using a jello or small bundt mold. I love it!
Great job on the challenge Lori. it looks delicious.
Mimi
i have never heard of this! but wow, i am just so glad i did. this is just amazing. you know i would love to experiment with this one and add in some funky layers. i would imagine this would work great in any kind of mold dish right?
very clever lori, love it!
I like to make pate but a lot of my family don't like meat pates. This one will be perfect for them.
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