Tri Color Vegetable Pate
White Bean Layer
2 15 oz. cans white beans, rinsed and drained
1 tbsp. fresh lemon juice
1 tbsp. olive oil
1 tbsp. fresh oregano, minced
2 garlic cloves, minced
Red Pepper Layer
1 7 oz. jar roasted red bell peppers, drained and chopped
3/4 cup crumbled feta cheese
Pesto Layer
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh Italian parsley leaves
1/4 cup toasted pine nuts
3 tbsp. olive oil
1/2 cup low fat ricotta cheese
Fresh herb sprigs for garnish
Sourdough bread slices
Line 81/2x41/2 inch loaf pan with
plastic wrap overlapping the sides.
For bean layer: Mash beans in a large bowl. Add lemon juice, olive
oil,
oregano and garlic and blend until smooth. Season to taste with salt
and pepper. Spread this evenly on the bottom of the prepared pan.
For red pepper layer: Combine
peppers and feta in processor and
blend until smooth. Spread this evenly over the bean layer.
For pesto layer: Mince garlic in processor. Add basil, parsley and
pine
nuts and mince. With the machine running, gradually add oil through the
feed tube and process until smooth. Mix in ricotta. Spread pesto
over
the red pepper layer. Cover with plastic wrap and refrigerate
overnight.
To unmold. Invert pate onto a serving platter and peel off the plastic
wrap. Garnish with herb sprigs and serve with sourdough bread.
