Sunday, November 9, 2014

Ms. Mary Walker's Garlic Pate

Never enough Garlic.

GARLIC PATE

18 large Garlic cloves
3 slices fresh whole wheat Bread (crumbled)
6 ounces Cottage Cheese or Ricotta Cheese
1/4 tsp Salt
1 'pinch' ground Black Pepper
1 tbsp Olive Oil

Peel and quarter garlic cloves and put into food processor with half the breadcrumbs.
Chop/blend well.
Add rest of breadcrumbs and cheese and continue to blend.
Add salt and pepper and blend again.
Dribble the olive oil into the mix - and blend again.

Note - If you want to eliminate the 'bite' in the raw garlic - just begin the recipe by covering the raw garlic with water and microwave for (on high) for a couple of minutes, then drain and discard the water. Freezes well in small amounts! I like it made with 'raw' garlic!

Editor's Note - Ms. Walker started with a recipe from Bloomsbury Kitchen Library and then messed with it. I like a small amount of olive oil poured over and some chopped parsley for garnish. Good bread. Some crudites. Olives perhaps. Heaven for garlic lovers.