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Cuppylicious!, Sauces and Dips, Side Dishes, The Daring Cooks' Challenge

Tricolor Vegetable Pâté

White Bean Layer

White Bean Layer

Total time:  1 hour, plus overnight chilling.

The June 2010 Daring Cook’s Challenge was hosted by Evelyne, of Cheap Ethnic Eatz, and Valerie, of The Chocolate Bunny, and they chose delicious pâté with freshly baked bread.

I served my vegetable pâtés as individual pâté instead of a layered block. I’ve included the red pepper recipe I skipped, as well as my version of the other two layers.

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
16 ounces cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed
salt and pepper to taste

Boil beans in large saucepan for 30-60 minutes, until soft. Drain thoroughly. 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

Pesto Layer

Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp olive oil
1/2 cup ricotta cheese, partially drained

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.

I lined my cupcake tin with saran wrap, placed pecans and almond slivers in the bottom of some cups, then filled them with bean, pea or pesto mash. After chilling in the refrigerator overnight, I gently flipped them out onto my cutting board to make cute little mini pâtés.

I kept them in the freezer until an hour before I was going to use them. Over the course of few weeks, I tried each of these with pita bread, whole wheat bread toast, and a variety of crackers. The bean layer tasted best with some cream cheese on a pita, and the pesto layer tasted great on everything (I love basil and pine nuts).

3 comments to Tricolor Vegetable Pâté

  • I am still intrigued by the veggie pates. Yours sound delicious and I love the idea of smaller versions stashed in the freezer. What a great thing to always have on hand.

  • It seems to me that most of the co-members who made the veggie pate’ had a common didn’t hold it’s shape perfectly. Yours looked like it’s holding well. Did you add something to make those nicely molded pate? I like that pesto pate’. Another way to make use of my basils.

  • cuppy

    I dried the pesto one out by alternating leaving it uncovered in the refrigerator and uncovered in the freezer. :/ It was a pain.

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