Olive and Tomato Pate
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This olive and tomato pate‚ is the result of a number of trials to find a good vegetarian pâté‚ to add to our recipes. Several of the trials were distinctly mediocre but we like this version. It can be served in a number of ways but this suggestion makes a good tapas.
To make 4 servings:
| kcal | |
| 100g Olives | 145 |
| 50g Sun-dried Tomatoes | 139 |
| 2 tsp capers, drained | 2 |
| 2 tbsp olive oil | 238 |
| 2 cloves garlic | 8 |
| Salt to taste | 0 |
| 4 thick slices of crusty bread | 320 |
| 40ml olive oil for the bread | 238 |
| 1 small fresh tomato to garnish | 16 |
| Total | 1106 |
Put the olives, tomatoes, capers and garlic in a blender or food processor and blend until smooth. With the blender still running add the olive oil slowly until you get a nice spreadable consistency. Add salt to your own taste, it may need more than you expect.
Drizzle olive oil on the bread slices and grill both sides until lightly browned. Spread on the pate and garnish with slices of fresh tomato.
Try alternatives to olive and tomato pate here
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