Best Sun Dried Tomato Pate Recipes

SUN-DRIED TOMATO PATE

Steps:

• Combine all ingredients in a food processor.
• Blend well, pausing frequently to scrape sides of bowl.
• Refrigerate at least 4 hours before serving.

RED PEPPER AND SUN-DRIED TOMATO PATE

Steps:

• Cut peppers in half lengthways.
• Remove seeds and stem.
• Place cut-side down on an oven tray and grill until the skins are blistered and brown.
• Remove from oven and wrap in foil.
• Leave to cool.
• When cool enough to handle, remove skin.
• Place the pepper halves the ginger and the sundried tomatoes in a food processor.
• Add cream cheese and process to form a smooth paste.
• Place in a dish and chill until needed.

PESTO-SUN-DRIED TOMATO CHEESE PATE

Steps:

• You can use 4 small ceramic bowls or one larger ceramic or glass bowl. Cover the bowl(s) with plastic wrap, making sure the plastic wrap is pushed down into the bowl and still hangs over the side. Be generous. Spread 1/3 of the cream cheese into the bowl. Add the pesto filling and spread over the cream cheese. Add another 1/3 of the cream cheese over the pesto filling. Now add the sun-dried tomato mixture on top of the cream cheese. Add the rest of the cream cheese over top of the sun-dried tomato filling. Take the plastic wrap hanging over the bowl and cover the mixture. Put bowl into the fridge for at least one hour. Take out of the fridge, open the plastic wrap, and turn bowl over onto a nice serving platter. Remove the plastic wrap and serve with crackers, pita or cut up baquettes.

SUN-DRIED TOMATO AND GOAT CHEESE PATE

Steps:

• Place two thrids of the tomatoes and the goat cheese in a food processor and blend until almost smooth.
• Add remaining tomatoes and blend to break them up, but allow them to remain textured.
• Transfer to a bowl and stir in the nuts.
• To serve, sprinle with fresh basil on top of the pate and serve with a baguette.

ENDIVE WITH SUN-DRIED TOMATO AND ORANGE PATE

Steps:

• Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate.