Smoked Turkey Pate
|Boneless smoked turkey breast||1 1⁄2 Pound|
|Neufchatel cheese||8 Ounce|
|Chablis/Dry white wine||3 Tablespoon|
|Grated onion||2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
Position knife blade in food processor bowl; add first 7 ingredients, and process until smooth.
Spoon into a 2 1/2-cup mold coated with cooking spray.
Cover and chill overnight.
Unmold onto a serving plate, and garnish with parsley sprigs, if desired.
Arrange pimiento strips and olive slice over top of pate, if desired.
Serve with melba toast rounds.