"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Basil Cheese Pate Recipe

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This recipe for Basil Cheese Pate, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Paul Froehlich
Added: Monday, June 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz package softened cream cheese
4 oz Roquefort or Stilton or Gargonzola softened
1 cup loosely packed Swiss chard chopped
1/2 cup loosely packed parsley chopped
1/4 cup loosely packed basil chopped
1 teapon minced garlic
1/4 cup olive or vegetable oil
1/4 cup pecans or walnuts chopped
1 cup grated parmesan cheese
1/4 cup slivered sun-dried tomatoes

Directions:
Directions:
Combine the cream cheese and Roquefort in a bowl. Mix until smooth; set aside. For white layers. Combine the Swiss chard, parsley, basil, and garlic in the bowl of a food processor or blender. With motor running slowly drizzle the oil through the feed tube. Blend until smooth. Transfer to a bowl and add nuts Parmesan and mix thoroughly. For green layer. Line a 5 1/2 by 2 1/2 loaf pan with plastic wrap over hanging sides. Spread 1/3 of white mixture evenly on bottom. Over that spread 1/2 of the green, and arange 1/2 of the slivered tomatoes (the red). Now the 2nd 1/3 white, the other 1/2 green, then the rest of the red toping the pate with the last 1/3 white. Cover with the overhanging plastic and refrigerate 24 hours. To serve remove and warm to room temperature. Serve with crackers or bread. You will not be disapointed!

Number Of Servings:
Number Of Servings:
depends
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is always a favorite!

 

 

 

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