Wednesday, June 16, 2010

Tricolor Vegetable Pâté and Bread

I chickened out and made a vegetarian pâtés.

The Daring Cooks June Challenge: 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.

Here is a cross section

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.

(Wine course study guide in the background)

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.

My favourite layer. I love the color.

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.

Wine tasting notes on the bottom.

Pesto Layer (Maybe it's my awkward blender, but this recipe only yield half of the spread needed for this layer.  I would recommend that people urr on the side of caution and double the amount of each ingredient)

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.

For bread, I made whole wheat bread.  I let it risen three times over a 24 hour period. I will talk about the bread recipe in my next post.  However, I found that bread is too heavy for my pate.  Crackers and biscuits were much better.


  1. wasnt your "awkward" blender.....most of us faced the same problem that the pesto layer was too thin. It definitely has to be doubled!

  2. Thanks for the input! I am glad to hear that ^_^

  3. Wow how nice does you recipe look wonderful effort and yes most people found they had to double the amount in the pesto layer. Cheers from Audax in Sydney Australia. Nice photos also.