Better late than never I say.. So here’s my grilled pepper pate recipe which I promised to share last month. Pâtè is a fine textured spread or paste. The term also applies to mixtures that have been baked or sautéed, then pureed to a creamy consistency. Pâtè is generally served at room temperature either spread on bread or crackers as finger food. Here we use the pate liberally on French bread and grill with cheese to produce a colorful and bursting with flavor starter. This pate will keep in an airtight container for upto three weeks. So Bon Appétit!
Grilled Red Pepper Pate Crostini
Prep time: 10 mins
Cooking time: 35 mins
Makes 1 cup
What you need:
4 large Red Peppers
3 cloves Garlic, unpeeled
2 Tbsps Balsamic Vinegar
1 Tbsp Sweet Chilli Sauce
150gm Butter (melted)
Pinch of Sugar
2 tsps finely chopped Parsley
1 loaf French bread
100 gms Cheddar cheese
Handful of Basil leaves to garnish
What to do:
Preheat oven to hot 240ºC. Line an oven tray with foil. Cut the peppers in half lengthways and remove the seeds and membrane. Cut in half again. Arrange pepper pieces on oven tray with the garlic cloves. Bake for 20 mins. Remove from oven; cover peppers with damp tea towel until cool. Peel skins from pepper pieces and garlic cloves and discard skin.
Place peppers, garlic, vinegar and chilli sauce in a food processor and process until smooth. With motor running pour in melted butter in a thin steady stream. Process until the mixture is thick and creamy. Transfer mixture to a small pan. Stir over low heat for 15 mins. Remove from heat and stir in the sugar and parsley.
Cut the French loaf into thin slices and grill in a toaster (crostini). Spread the pate, garnish with basil and cheese and grill until cheese melts. Serve!
i happened to chance upon your blog this evening, im so happy i did….i follow chef john from food wishes and and from now on yours too ..:)
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