Red Sweet Pepper and Artichoke Paté |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Serve this on a plate with good blue cheese and perhaps a smoked cheese, with toasted baguette slices or veggies or savoury biscuits. It's meant to go with wine, so ... you know what to do! Ingredients:
7 ounces artichoke hearts, drained and chopped |
7 ounces sweet red peppers, bottled, roasted if possible |
1/2 cup parmesan cheese, freshly grated |
1/2 cup parsley, pressed in firmly |
1 teaspoon coarse black pepper (to taste) |
3 tablespoons capers, drained |
4 garlic cloves, peeled and chopped |
1/4 cup olive oil |
2 tablespoons vinaigrette dressing, tangy |
Directions:
1. Make this a day ahead as the flavour needs to develop.
2. Combine first 7 ingredients in a processor.
3. Add the vinaigrette, and pulse - on-off - to process until roughly mixed.
4. Add JUST enough olive oil in a thin stream, while processing further, until paté has a rough texture. You may need less than 1/4 cup: it will depend on the other ingredients. Do not process too much.
5. Taste: you might want to add salt or seasoning salt.
6. Turn into a bowl, cover with clingfilm, and keep in fridge overnight.
7. Serve with cheeses and breads as suggested.
|
|