Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Dips >> Tri Color Pate

Print this Recipe    Tri Color Pate

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
sides.

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.