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July 1999 Issue
Thymus -- Thyme
by Rossana S. Tarantini
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Bean and Herb Pate with Herbed Bread Sticks

This pate can be made quickly in the food processor with ingredients which are usually on hand. Crusty bread, Melba toast or tortilla chips can be substituted for the bread sticks.
  • 14 oz can white cannellini beans, or your favourite bean, drained and rinsed
  • 1 cup grated farmer, brick or cheddar cheese
  • 3 tbsp plain yogurt
  • 1 tbsp each chopped fresh thyme and parsley
  • 1 clove garlic, roughly chopped
  • 1 tsp chili powder
  • 8 slices bread, crusts removed
  • 3 tbsp olive oil
  • 1 tbsp each of oregano, parsley, thyme and marjoram
  • salt and freshly ground black pepper
Preheat the oven to 375F.

Put the beans, cheese, yogurt, herbs, garlic and chili into a food processor and puree until fairly smooth but with some texture. Transfer to a ramekin.

For the bread sticks, cut each slice of bread into strips about 3/4" wide. Combine the olive oil with the herbs, toss the bread in the oil and herb mixture until evenly coated (or brush the mixture on both sides of the bread slices before slicing). Place on a baking sheet and bake until golden, about 10 minutes. Serve with the pate.

  • Yields: Makes about 1/2 cup of pate
  • Preparation Time: 20 minutes including the bread sticks

Well, that's it for another month. I imagine all of you will be out there grilling up a storm using some of the recipes provided right here in our own Seasoned corner of the world. Enjoy and save some for me!


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