Ingredients with Measurements:
- 1 cup sun-dried tomatoes, packed in oil
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Drain the sun-dried tomatoes from the oil and place them in a food processor.
2. Add the cream cheese, Parmesan cheese, garlic, basil leaves, and pine nuts to the food processor.
3. Pulse the mixture until it is smooth and well combined.
4. Season the pâté with salt and pepper to taste.
5. Transfer the pâté to a serving dish and chill in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 10 minutes
- Chilling time: 1 hour
Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- Makes about 1 1/2 cups of pâté.
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 3g
- Protein: 3g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- You can use goat cheese or feta cheese instead of cream cheese.
- You can use walnuts or almonds instead of pine nuts.
Variations:
- Add a tablespoon of lemon juice for a tangy flavor.
- Add a teaspoon of red pepper flakes for a spicy kick.
- Add a tablespoon of capers for a briny flavor.
Tips and tricks:
- Make sure to drain the sun-dried tomatoes well before using them in the recipe.
- If the pâté is too thick, you can add a tablespoon of olive oil to thin it out.
- Serve the pâté with crackers, bread, or vegetables.
Storage instructions:
- Store the pâté in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- The pâté is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the pâté in a small bowl or ramekin.
- Garnish with fresh basil leaves or pine nuts.
Garnishes:
- Fresh basil leaves
- Pine nuts
Pairings:
- Crackers
- Bread
- Vegetables
Suggested side dishes:
- Grilled vegetables
- Salad
- Roasted potatoes
Troubleshooting advice:
- If the pâté is too thick, add a tablespoon of olive oil to thin it out.
- If the pâté is too thin, add more cream cheese or Parmesan cheese to thicken it up.
Food safety advice:
- Make sure to store the pâté in an airtight container in the refrigerator.
- Do not leave the pâté out at room temperature for more than 2 hours.
Food history:
- Pâté originated in France and is typically made with liver.
Flavor profiles:
- The sun-dried tomato pâté is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the pâté as an appetizer or snack.
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