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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
To unmold.  Invert pate onto a serving platter and peel off the plastic
wrap.  Garnish with herb sprigs and serve with sourdough bread.


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