White Bean And Sun-Dried Tomato Pate

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic cloves - minced
1 1/2 cups	240g / 8.5oz	Well-cooked cannellini or navy beans
1/3 cup	78ml	Oil-cured sun-dried tomatoes
		Juice of 1/2 lemon
2 tablespoons	30ml	Chopped fresh parsley - (to 3)
1/4 teaspoon	1.3ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a skillet. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute 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.

Description:

"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."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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