Cheese-nut pate

8 -10 serve

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 cup Finely minced onion
8 ounces Cream cheese
1 pounds Cottage cheese
1 cup Ground almonds and walnuts; combined
½ teaspoon Salt
Lots of black pepper
½ teaspoon Dill
2 teaspoons Prepared mustard
2 To 3ts fresh lime or lemon juice
2 cups Grated cheddar
1 cup Ricotta
A few walnuts halves, whole almonds and whole or chopped olives
Radishes, cucumber slices and parsley sprigs

Directions

FORMATTED BY LISA CRAWFORD

FOR TOPPING

Prehaet oven to 325 degrees F. Grease a standard loaf pan with 2 tablespoons of the butter. SAute onions in the remaining butter until soft, about 4 minutes. Combine the cream cheese, cottage cheese, ground nuts, salt, pepper, dill, mustard, lime juice, and cheddar in a food processor until uniform. Spoon into the prepared pan and bake 1 hour. Allow to cool completely in pan then chill for at least several hours before turning onto a seving platter. To decorate, spread ricotta cheee all over as if frosting a cake. Place garnish over cake as desired. Serve with dark bread or crackers.

Nutritional info per serving: 481 cal; 24g pro, 9g carb, 40g fat(73%), 2g fiber, 97mg chol, 731mg sodium Source: Still Life With Menu by Mollie Katzen Miami Herald, 10/5/95

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