Chevre Pate Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
4 ounce: Chevre cheese,
2 tbsp: Margarine or butter, softened
2 tbsp: Milk,
1/4 tsp: Paprika,
ds Ground red pepper,
1/4 cup: Chopped pecans,
2 tbsp: Chopped ripe olives,
24: Toasted rye crackers,
Directions:
Remove rind from cheese and let stand until room temperature.
Place cheese, margarine, milk, paprika and red pepper in blender
container. Cover and blend on high speed, stopping blender
occasionally to scrape sides, until smooth, about 1 minute. Stir in
pecans and olives. Cover and refrigerate until firm, about 2 hours.
Garnish with pecan halves and chopped ripe olives if desired. Serve
with crackers. 1 cup pate (2 ts pate per cracker per serving); 60
calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
Place cheese, margarine, milk, paprika and red pepper in blender
container. Cover and blend on high speed, stopping blender
occasionally to scrape sides, until smooth, about 1 minute. Stir in
pecans and olives. Cover and refrigerate until firm, about 2 hours.
Garnish with pecan halves and chopped ripe olives if desired. Serve
with crackers. 1 cup pate (2 ts pate per cracker per serving); 60
calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp