Appetizers

Tricolor Vegetable Pate

Original recipe by: Roxanne Chan

Ingredients

WHITE BEAN LAYER

2 15-Ounce cans cannellini (white kidney beans), rinsed, drained thoroughly

1 Tablespoon fresh lemon juice

1 Tablespoon olive oil

1 Tablespoon minced fresh oregano or 1 teaspoon dried

2 Garlic cloves, pressed

RED PEPPER LAYER

1 7-Ounce jar roasted red bell peppers, drained, chopped

¾ Cup crumbled feta cheese

(about 4 ounces)

Instructions

For Parties I often make appetizers, since they lend themselves to being prepared ahead of time. I created this pate for an Italian-style dinner. Just before my guests arrived, I arranged it on a platter with slices of crusty sourdough bread and little spreading knives.

Margie - this recipe appears to be missing a layer!