Sun-Dried Tomato, Cheese and Basil Pate
137 people added this to their Recipe Box
Recipe based on 3 ratings.
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) | - |
| cal | 0 35 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 70 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 1 |
| vit C | 3 |
| folate | 2 |
This special-occasion spread tastes richer than its calories imply. Press it into a pretty widemouthed bowl for serving and surround the bowl with lots and lots of crisp cracker bread or grilled baguette slices.
Ingredients
- 12 12dry- sun-dried tomatodry- sun-dried tomatoes
- 1 pkg (8 oz/250 g) 1pkg (8 oz/250 g)light cream cheese, softened
- 1/2 cup 1/2cupchopped fresh parsley
- 1/4 cup 1/4cupchopped fresh basil
- 1 clove 1clovegarlic, minced
- 2 tbsp 2tbsplight sour cream
- 1 tbsp 1tbspextra-virgin olive oil
- 1 Pinch 1Pincheach salt and pepper
Preparation
In bowl, cover tomatoes with boiling water; let stand for 10 minutes. Drain and finely chop.
In small bowl, blend together tomatoes, cheese, parsley, basil, garlic, sour cream, oil, salt and pepper. (Make-ahead: Place plastic wrap directly on surface and refrigerate for up to 24 hours.)
Source : Barbecue Plus: 2005
