Owners & Chef Sisters of Spork Foods – Living Vegan in Style!

Smoky White Bean and Sun-dried Tomato Pâté

If you’re going to a party, and need a satisfying, delicious alternative to hummus – try making your own pâté.  It’s very easy to whip up, and can be presented beautifully with the addition of a baguette, some cornichons and whatever else you think would look good.  Enjoy!

White Bean and Sun-dried Tomato Pate

White Bean and Sun-dried Tomato Pâté with Baguette and Cornichons

Yields about 2 cups pâté (Serves 4-6)

1 can cannelini beans, drained and rinsed (13.5 oz)

2 teaspoons smoked olive oil (available at Surfas or Williams Sonoma)

1 clove garlic, finely chopped

1 ½ teaspoons sherry wine (cooking or dry sherry)

½ teaspoon sherry vinegar

¼ cup roasted un-salted almonds

2 tablespoons lemon juice, plus zest of ½ lemon
¼ teaspoon smoked sea salt

¼ teaspoon finely ground black pepper

2 teaspoons fresh thyme, finely chopped (4-5 sprigs)

1/3 cup sun-dried tomatoes in oil, drained and finely chopped

1 organic baguette, sliced into ½ inch thick rounds

½ cup cornichons (gherkins)


In a Vitamix or food processor, add white beans, smoked olive oil, garlic, sherry wine, sherry vinegar, almonds, lemon juice and zest, smoked sea salt and pepper. Blend until smooth. Fold in chopped thyme and sun-dried tomatoes and set aside for flavors to develop, about 10-30 minutes.

When serving, place sliced baguette on a platter with cornichons. Serve pâté in a bowl on the platter.  Optional additions may be roughly chopped walnuts and dried fruit.

© Spork Foods, 2014


3 Responses to “Smoky White Bean and Sun-dried Tomato Pâté”

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