Vegetarians recipes
White Bean And Sun-Dried Tomato Pate
1 tablespoon olive oil
1 large onion -- chopped
2 garlic cloves -- minced
1 1/2 cups well-cooked cannellini or navy beans
1/3 cup oil-cured sun-dried tomatoes
Juice of 1/2 lemon
2 tablespoons chopped fresh parsley - (to 3)
1/4 teaspoon dried thyme
Salt -- to taste
Freshly-ground black pepper -- to taste

Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown.

Combine the onion mixture with all the remaining ingredients except the salt and pepper in the container of a food processor and process until completely smooth. Drizzle in 2 tablespoons of water or so, to loosen the consistency. Stop and scrape down the sides as needed.

Season to taste with salt and pepper. Pat into an attractive shallow crock to serve, or into a bread "bowl" as suggested. Place on a large platter and surround with whole-grain crackers and crispbreads.

This recipe yields about 2 cups.

"This makes a classy appetizer, served with whole grain crackers or crispbreads. To give it a festive look, serve in a hollowed out bread "bowl."


Print this recipe