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If you have garden tomatoes and make preserves for the whole year, this sun-dried tomato pate recipe is a winner. It's creamy, intense and perfect for spreading on bread or accompanying roasted vegetables.
The more uniform the cut, the better texture.
- Uniform cuts
- Adjusted seasoning
- Texture to taste
Ingredients
- 100 g hydrated sun-dried tomatoes
- 80 g goat cheese roll
- 50 g cream cheese
- 1 garlic clove
- Fresh basil
- Black pepper
- Thyme
- A splash of lemon juice
Step by step preparation
1. Hydrate the sun-dried tomatoes in warm water for 20-30 minutes. 2. Drain well and dry with paper towels. 3. Place all ingredients in a blender glass. 4. Blend until you get a homogeneous cream. 5. Adjust salt, pepper and lemon to taste.
Tips for a perfect result
- If you want a softer pate, add a bit more cream cheese.
- Fresh basil enhances the aroma, but you can use oregano if you don't have it.
- For a finer texture, pass the mixture through a strainer before serving.
How to serve it
This pate goes great with:
- Whole wheat toast or rustic bread.
- Vegetable crudites (carrot, cucumber, celery).
- As a canapé filling on an appetizer board.
Conclusion
Sun-dried tomato pate is a delicious way to take advantage of your garden preserves. It's prepared in minutes and adds a gourmet touch to any appetizer. If you have extra tomatoes, you'll love this recipe.
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