Friday, July 27, 2012

Artichoke Pate

Artichoke Pate with Toasted Walnuts on Olive Oil Toasted Crostini
2 cups of marinated artichokes (from a jar), drained well
2 tbsp of the marinated artichoke liquid
1/2 cup finely grated parmesan
1/4 cup fine breadcrumbs
1/4 cup olive oil
juice of a lemon
1 garlic clove, chopped
salt and pepper to taste

1/4 cup walnuts, freshly toasted
chives, finely chopped (optional) 
one baguette
olive oil 

Combine all the pate ingredients in a food processor. 

Preheat oven to 350°.
Slice the baguette into 1/4 slices. Brush with olive oil and taost in the oven for 10 minutes, turn them over and bake for another 5 minutes until good and toasty.

Put the pate in a bowl, sprinkle with chives and lay out crostini and toasted walnuts and serve!


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