This pate is delicious served as a starter on crisp tomato bread. It can also be served as a cocktail snack on small rounds of fried bread.
250 g (8 oz) 1 1/2 cups pitted juicy black olives
1 garlic clove, crushed
finely grated rind of 1 lemon
4 tbsp lemon juice
30 g (1 oz) 1/2 cup fresh breadcrumbs
60 g (2 oz) 1/4 cup full fat soft cheese
salt and pepper
lemon wedges, to garnish
1 garlic clove, crushed
finely grated rind of 1 lemon
4 tbsp lemon juice
30 g (1 oz) 1/2 cup fresh breadcrumbs
60 g (2 oz) 1/4 cup full fat soft cheese
salt and pepper
lemon wedges, to garnish
method
1. Roughly chop the olives and mix with all the other ingredients except the salt and pepper. Pound until smooth, or place in a food processor and work until fully blended. Season to taste with salt and freshly ground black pepper.
2. Store in a screw-top jar and chill for several hours before using - this allows the flavours to develop.
3. For a delicious cocktail snack, use a pastry cutter to cut out small rounds from a thickly sliced loaf.
4. Fry the bread rounds in a mixture of olive oil and butter until they are a light golden brown. Drain on paper towels.
5. Top each round with a little of the pate, garnish with lemon wedges and serve immediately. This Pate will keep chilled in an airtight jar for up to 2 weeks.
2. Store in a screw-top jar and chill for several hours before using - this allows the flavours to develop.
3. For a delicious cocktail snack, use a pastry cutter to cut out small rounds from a thickly sliced loaf.
4. Fry the bread rounds in a mixture of olive oil and butter until they are a light golden brown. Drain on paper towels.
5. Top each round with a little of the pate, garnish with lemon wedges and serve immediately. This Pate will keep chilled in an airtight jar for up to 2 weeks.
serving amount
serves 4
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