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White Bean Pate With Tomato Relish

Healthycooking's picture
Ingredients
  Slender baguette 8 Ounce, cut diagonally into 24 slices (230 Gram, About 25 Inches Long)
  Large tomato 8 Ounce, chopped and drained well (230 Gram)
  Chopped parsley 2 Tablespoon
  Balsamic vinegar 15 Milliliter (1 Tablespoon)
  Sugar 1⁄2 Teaspoon
  Pepper To Taste
  Drained capers 1 Tablespoon
  Canned cannellini 15 Ounce, drained, rinsed (White Kidney Beans, 1 Can)
  Oriental sesame oil 1 1⁄2 Teaspoon
  Chopped fresh thyme/1/4 teaspoon dried thyme 3⁄4 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  Lemon juice 4 Teaspoon
  Garlic 1 Clove (5 gm), peeled
  Salt 1⁄4 Teaspoon (Or To Taste)
  Thyme sprig 3
Directions

1. Arrange bread slices in a single layer (overlapping as little as possible) in shallow 10- by 15-inch (25- by 38-cm) baking pans. Bake in a 325°F (165°C) oven until crisp and tinged with brown (15 to 20 minutes). Transfer toast to a rack to cool.
2. In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally.
3. 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 or crock and garnish with thyme sprigs.
4. Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Quick

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