White Bean Pate With Tomato Relish
Something a little different for the buffet or as a starter for veggies all over.
1 baguette, long & slender, about 8 oz, 25 inches long, cut into 24 slices
1 large tomato, chopped and drained, (about 8 oz)
1 tablespoon chopped parsley, (1 to 2)
1 tablespoon balsamic vinegar
1 tablespoon capers, drained
1/2 teaspoon sugar
black pepper to taste
White Bean Pate:
1 can cannellini beans, (15 oz), drained and rinsed, (white kidney beans)
1 1/2 teaspoons sesame oil
3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon lemon peel, grated
4 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt, or to taste
Arrange bread slices in a single layer in a shallow baking pan. Bake in a 325 degree F oven until crisp and tinged with brown (15-20 minutes). Transfer to a rack to cool.
In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally.
In a blender or food processor, combine beans, oil, chopped thyme, lemon peel, lemon juice, garlic and salt. Whirl until almost smooth. Spoon bean pate into a small serving bowl.
Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon. Makes 8-12 servings
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