Garlic and Sage Pate

Garlic and Sage Pate
Garlic and Sage Pate

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 disposable mini-foil loaf tins

  • 1 loaf Veri-Thin Pepperidge Farm white bread

  • 1 stick butter softened

  • 4 cups whole milk

  • 6 cloves garlic - peeled and sliced

  • 7 eggs

  • 2-8oz. pkgs. cream cheese

  • 1/4 tsp. Tabasco sauce

  • 1 1/2 cups grated cheddar cheese

  • 2 cups grated Parmesan cheese (fresh)

  • 3 Tbs. fresh sage leaves, chiffonade

  • 1/2 cup chopped pistachios (not dyed)

Directions

Cut crusts off bread and cut the crusts into mini-cubes. Lightly butter one side of each slice of bread. Cut these slices to fit the tins, fitting the slices so the buttered side is facing the tin. Make a casing in each tin extending 3/4 way up the side of the pan. Prepare all tins and cover lightly with plastic wrap, set aside. Put the garlic in the milk and scald. Cool slightly, then put in a blender to puree the garlic. Then add the cream cheese in chunks, processing after each addition to make a creamy smooth mixture. Then add the eggs and Tabasco, processing until the eggs are thoroughly incorporated. Pour into bowl and set aside. Have the grated cheese in separate bowls as well as the sage cut in chiffonade, and the pistachios, parmesan cheese and the ilk/egg mixture. Scatter some cheddar on the bottom of the casing, then add bread crumbs followed by sage and a scattering of pistachios, topping with a bit of Parmesan. Then add the milk/egg mixture to just dampen the layer. Repeat layers in the same way, bringing the last layer to 3/4 way to top of loaf pan. Sprinkle on Parmesan cheese on top. Cover each tin with plastic wrap and let sit overnight (8 to 12 hours). Pre-heat oven to 350ยบ. Put the tins in the middle rack of oven and bake, rotating pans once. The tops will be golden brown and crusty looking when the pate is done. Test for doneness by inserting a toothpick or knife in the center. Let cool on wire rack until cold. Then run knife around the outside edge and gently turn pan upside down supporting the pate with your other hand. These are fragile so be careful! Cover with plastic wrap and refrigerate for up to two days before serving. Serve at room temperature garnished with fresh parsley and sage.

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