Daring Cooks: Tricolor Vegetable Pâté

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

Each month, all the Daring Cooks look forward with anticipation to learn what kind of challenge we will encounter. For June, we were tasked with make a pâté, made from either liver or seafood or vegetables. Not knowing what my dining audience would prefer, I chose the vegetarian pâté.


It was a good choice.


First, there is a white bean layer,



followed by a red pepper-feta cheese layer,



then topped with a homemade basil/parsley pesto.




I halved the recipe, using a 6-inch cake pan. This was more than enough for two people. I would highly recommend doubling the pesto layer regardless. It was delicious, but too thin.



Along with the pâté, we also had to make some bread, bread of our choice. I made a baguette using a recipe from Artisan Breads in 5 Minutes a Day. The basic recipe is quick, simple, and tastes fabulous. It went perfectly with the pâté, and the nice thing is, I have more dough in the fridge, ready to bake up and use with the remaining pâté.






All the layers had a good consistency and held together well. As requested, I refrigerated it overnight and put it in the freezer for about 30 minutes before unmolding. Even after two days, it is still fine. I only need to bake more bread, or toast some of my regular whole wheat bread, now, to finish it off.

I intend to keep this pâté in mind for the next party or potluck. It's the ideal appetizer. For the recipe, go to either the Daring Kitchen, Epicurious, or to one of the hostess's blogs.