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Tri-Color Vegetable Pate

7 ounces red bell pepper, roasted
3/4 cup feta cheese, crumbled

30 ounces cannellini beans, rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon oregano
2 garlic cloves, pressed

2 garlic cloves
1 cup fresh basil leaves
1 cup fresh parsley
1/4 cup pine nuts, roasted
3 tablespoons olive oil
1/2 cup ricotta cheese, part skim milk

Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping

Combine red peppers and feta cheese in food processor; blend until
smooth. Spread pepper mixture evenly on bottom of prepared pan.

Mash beans in large bowl. Add lemon juice, 1 tablespoon olive oil,
oregano, and minced garlic cloves. Season with salt and pepper to
taste. Spread bean mixture over red pepper layer in prepared dish.

Mince 2 garlic cloves in the food processor. Add basil, parsley,
pine nuts, and mince. With machine running, gradually add 3
tablespoons olive oil. Mix in ricotta, spread pesto evenly over
bean layer in prepared pan. Cover with plastic wrap and refrigerate
overnight. To unmold, invert pate onto serving platter. Peel off
plastic wrap from pate. Serve with sourdough slices or breadsticks.


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