TriColor Vegetable Pate

Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

I really enjoyed this month’s challenge, even though I was a total slacker and waited until the last possible second to make this! At first I wasn’t too sure about making pate’. I have never really had an inkling for even wanting to eat it much less grind up livers and mold one myself. We had the option of making several different kinds of pate’s – A Three Spice Liver Pate’, Chicken Liver Terrine, Tricolor Vegetable Pate, or a Trout and Shrimp Pate. (All of those recipes can be found here). After much deliberation I decided to go with the Tricolor Vegetable Pate. Ok, there really wasn’t that much deliberation involved. We’re not big seafood people, so that was out. The thought of liver doesn’t sound appetizing normally, and in my pregnancy induced state it sounded downright dreadful. So veggies it was! 

This turned out to be a fantastic recipe. Why, you ask? Well, let me tell you:
1. It’s so easy! I used a bread pan, a food processor, and a spatula. That’s it!!! In fact, it was so easy, I completely forgot to take pictures of me preparing it until it was in the fridge! Opps! 
2. It was fast to prepare, which was awesome since I waited until the last possible minute.
3. It tasted AMAZING! It is light and refreshing and each layer gives it character.
4. It makes a perfect appetizer!

The second half of our challenge was to make bread – either baguette, a sandwich loaf, or something else of our choice. I really really really really really really really wanted to make baguette, but didn’t have the time available to me so I settled for a sandwich loaf instead. To kick things up a notch, I tossed in some Italian Herb seasoning and made more breadstick like shapes than a loaf or rolls. They turned out really well, and I think complimented the pate perfectly!

Tricolor Vegetable Pâté – 
Yields one 25 by 12,5 cm (10 by 5
inch) terrine or loaf pan
Line your pan with plastic wrap, overlapping sides.

White Bean Layer 

  • 2 x 15-ounce / 900 ml cans
    cannellini (white kidney beans), rinsed, drained thoroughly

  • 1 tbsp / 15 ml fresh lemon

  • 1 tbsp / 15 ml olive oil

  • 1 tbsp / 15 ml minced fresh
    oregano or 1 teaspoon dried

  • 2 garlic cloves, pressed
Mash beans in large bowl. Add lemon juice, olive oil, oregano
and garlic and blend until smooth. Season to taste with salt and pepper. Spread
bean mixture evenly on bottom of prepared pan.
Red Pepper Layer 

  • 7-ounce / 210 ml jar roasted
    red bell peppers, drained, chopped

  • 3/4 cup / 180 ml crumbled feta
    cheese (about 4 ounces)
Combine peppers and feta in processor and blend until smooth.
Spread pepper mixture evenly over bean layer in prepared dish.
Pesto Layer 

  • 2 garlic cloves

  • 1 cup / 240 ml fresh basil

  • 1 cup / 240 ml fresh Italian
    parsley leaves

  • 1/4 cup / 60 ml toasted pine

  • 3 tbsp / 45 ml olive oil

  • 1/2 cup / 120 ml low-fat
    ricotta cheese
Mince garlic in processor. Add basil, parsley and pine nuts and
mince. With machine running, gradually add oil through feed tube and process
until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.
Cover with plastic wrap and refrigerate overnight.
unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté.
Garnish with herb sprigs and serve with sourdough bread slices.
Sandwich Loaf
Yields two 8 1/2 x 4 1/2 x 2 1/2 inch (21 x 12 x 6 cm) loaves, or 18 individual rolls
For the white version
3 tsp (15 ml) active dry yeast
2 2/3 cups (600 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF)
2 1/2 tsp (12.5 ml) salt
2 tsp (10 ml) butter, melted
5 1/3 cups (750g) unbleached white bread flour, + 1/2 cup (75g), for working the dough
2 tbsp (30 ml) butter, for the loaf pan
For the whole wheat version
Use the same amount of whole wheat flour, and add 1/3 cup (80 ml) of milk
To make loaves
In a large mixing bowl, combine the yeast and warm milk, and whisk to dissolve. Whisk in the salt and the melted butter.
Gradually sprinkle in the flour, stirring with a wooden spoon. When the dough becomes too thick to stir, knead it with your hands, for about 5 minutes, until you obtain a smooth, homogenous dough that is soft and a little sticky. Cover with plastic wrap and let rest 30 minutes.
Knead the dough 20 strokes (still in the bowl), cover again, and let rest for 1.5 hour.
Transfer the dough to a lightly floured work surface, and divide in two. Form each half into a slightly oval ball. Butter your two loaf pans and transfer the dough to the pans. Cover lightly and let rise in a draft-free area for 60 minutes, or until doubled in volume.
Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 450ºF (240ºC).
Put the loaves in then oven and bake for 10 minutes. Do not open the oven door during this time. After 10 minutes, lower the oven temperature to 400ºF (200ºC) and continue baking for about 25 minutes, or until the loaves are nicely golden. Unmold and let cool on a rack.
To make individual rolls
Go through the same process as for making the loaves, up until it is time to shape the loaves. Divide the dough into 18 sections, shape each section into a ball, and dust with flour. Butter part of two muffin tins (only butter 18 cavities), and transfer the balls of dough into the cavities.
Cover loosely and let rise in a draft-free area for 45 minutes.
Fill a large baking pan with hot water (simmering is fine) and place in the oven. Preheat oven to 425ºF (225ºC).
Put the loaves in then oven and bake for about 25 minutes, or until the rolls are nicely golden. Let cool on a rack.
(By the way, Amazing Photography Skills were brought to you by Adena Skinner Photography!)

You Might Also Like


  • Reply
    June 15, 2010 at 1:49 AM

    Great job on your pate! Oh wow that bread sounds amazing and I'll bet it really did compliment the veggie pate really well. Awesome job on the challenge!

  • Reply
    Ruth H.
    June 15, 2010 at 2:13 AM

    Your pate came out beautifully. And the herbs in the bread are a great touch! Amazing work on this cahllenge!!

  • Reply
    June 15, 2010 at 2:27 AM

    Pate and bread both look amazing!!

  • Reply
    June 15, 2010 at 3:26 AM

    Delicious looking pate and bread! Good job!

  • Reply
    June 15, 2010 at 11:19 AM

    Looks great. I love those veggy ones I only didn't do one because I've done them lots of times before

  • Reply
    June 15, 2010 at 3:27 PM

    I loved this veggie pate too! Your bread sounds wonderful. I can now say from experience that grinding liver is very unappetizing, so good call there! The results were worth it though, so I do recommend trying the meat/liver pate when your stomach feels up to it!

  • Reply
    June 15, 2010 at 7:02 PM

    Jenni – Your veggie pate turned out beautiful and it looks so yummy in the photo spread on the baguette slice. I totally agree that this recipe was a winner – so delicious!

    That said, I answered your question about how I got such perfect and even layers, in my comment section underneath your comment. It was so simple! BTW, when is the baby due???

  • Reply
    June 15, 2010 at 7:58 PM

    Your pate looks like a hit! Your bread isn't half shabby either. I don't blame you not wanting to handle meat innards in a pregnancy induced state. I was exactly the same way. Congrats on a successful challenge!

  • Reply
    Tasty Eats At Home
    June 15, 2010 at 8:55 PM

    That veggie pate does look really good! I also love your herby bread – I hope I can make herby bread soon!

  • Reply
    Barbara Bakes
    June 16, 2010 at 12:45 PM

    Great job on this challenge. We thought it was a great appetizer too. Your bread looks delicious.

  • Reply
    June 16, 2010 at 1:17 PM

    Both the pate and bread look great! Love your photos.:)

  • Leave a Reply