Tri-Color Vegetable Pate

By Bostoncook

Epicurious

Ingredients

• 7 ounces roasted red pepper
• 3/4 cup feta cheese
• 30 ounces cannelini beans, drained and rinsed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon oregano
• 2 cloves garlic, minced
• 2 cloves garlic, minced
• 1 cup fresh basil
• 1 cup fresh parsley
• 1/4 cup pine nuts (pignolia), toasted
• 3 tablespoons olive oil
• 1/2 cup fat-free ricotta cheese

Details

Servings 10

Preparation

Step 1

1. Line loaf pan with plastic wrap - overlapping sides.

2. Puree peppers and feta. Spread in pan.

3. Mash beans.

4. Add lemon-first garlic. Season. Spread in pan.

5. Puree garlic-nuts. Gradually mix in oil. Mix in cheese. Spread in pan.

6. Cover and chill overnight. Invert onto platter, remove plastic.

Notes: Pepper layer too soft - wouldn't hold up ....