Daring Kitchen Tricolor Vegetable Pate

Ingredients

    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

    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)

    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

Description

This Is From The Daring Kitchen's June 2010 Challenge : Pates And Bread Http://thedaringkitchen.com/recipe/p%C3%A2t%C3%A9s-and-bread

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