Sun-Dried Tomato, Cheese and Basil Pate
106 people added this to their Recipe Box
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.
Servings:
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) | - |
| cal | About 35 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 70 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
Suggested Recipes
-
12 dry-packed sun-dried_tomatoes
1 pkg (8 oz/250 g) light_cream_cheese, softened
1/2 cup chopped fresh parsley (125 mL )
1/4 cup chopped fresh basil (50 mL)
1 clove garlic, minced
2 tbsp light sour cream (25 mL)
1 tbsp extra-virgin olive oil (15 mL)
pinch each 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.)
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
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