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Tricolor Vegetable Pate




List of Ingredients



• WHITE BEAN LAYER: 2 (15 oz) cans cannellini, rinsed, drained thoroughly
  
• 1 T fresh lemon juice
  
• 1 T olive oil
  
• 1 T minced fresh oregano or 1 tsp dried
  
• 2 garlic cloves, pressed
  
• RED PEPPER LAYER: 1 (7 oz) jar roasted red bell peppers, drained, 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 T olive oil
  
• 1/2 cup low-fat ricotta cheese
  
• FRESH HERB SPRIGS
  
• SOURDOUGH BREAD SLICES
  






Instructions



1. Line 8 1/2" x 4 1/2" loaf pan with plastic wrap, overlapping sides.
   
2. FOR BEAN LAYER: 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.
   
3. FOR RED PEPPER LAYER: Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
   
4. FOR PESTO LAYER: Mince garlic in processor. Add basil, parsley and pine nuts and minc. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layers. cover with plastic wrap and refrigerate overnight.
   
5. To unmold, invert pate onto serving platter. Peel off plstic wrap from pate. Garnish with herb sprigs and serve with sourdough bread slices.
   






Final Comments


Serves 12 to 14.