White Bean Pate With Tomato Relish Recipe
Ingredients
| 1 long, slender baguette (about 8 oz./ 230 g, about 25 inches / 63 cm long), cut diagonally into 24 slices | ||
| Tomato | 1 Large, drained (Tomato RELISH:) | |
| Balsamic vinegar | 2 Tablespoon, drained (Tomato RELISH:) | |
| White kidney beans | 1 Can (10oz), drained, rinsed (White Bean Pate:) | |
| 1 1/2 teaspoons Oriental sesame oil | ||
| 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme | ||
| Lemon peel | 1/4 Teaspoon, grated (White Bean Pate:) | |
| 4 teaspoons lemon uice | ||
| Garlic | 1 Clove (5gm), peeled (White Bean Pate:) | |
| Salt | 1/4 Teaspoon (White Bean Pate:) | |
| Thyme sprigs | ||
Directions
1. Arrange bread slices in a single layer (overlapping as little as possible) in shallow 10- by 15-inch (25- by 38-cm) baking pans. Bake in a 325°F (165°C) oven until crisp and tinged with brown (15 to 20 minutes). Transfer toast to a rack to cool.
2. In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally.
3. In a blender or food processor, combine beans, oil, chopped thyme, lemon peel, lemon juice, garlic, and salt. Whirl until almost smooth. Spoon bean pate into a small serving bowl or crock and garnish with thyme sprigs.
4. Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon
2. In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally.
3. In a blender or food processor, combine beans, oil, chopped thyme, lemon peel, lemon juice, garlic, and salt. Whirl until almost smooth. Spoon bean pate into a small serving bowl or crock and garnish with thyme sprigs.
4. Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon
Chef
