Title: White Bean Pate with Sun-Dried Tomatoes and Sage
Categories: Appetizer Spread Wine
Yield: 12 Servings

1	md	Onion; chopped
3		Celery ribs; chopped
3	cl	Garlic; minced
4	tb	Butter or olive oil
2		15-oz cans cannelini beans well rinsed and drained
2		Eggs
1/2	c	Fine dry bread crumbs
1/2	c	Heavy cream
1/4	c	Oil-pack.sun-dried tomatoes drained and chopped
1/4	c	Dry white wine or vermouth
1/4	c	Parsley; chopped
2	T f	resh sage leaves; chopped or
	2 t	s Dried sage
3	/4 t	s Salt
	2	Whole sage leaves; for
:		-garnish

Preheat oven to 400 degrees F. In a large frying pan, cook onion, celery, and garlic in butter over medium heat until softened but not browned, 3 to 5 minutes.

In a food processor (or use a blender), puree beans until smooth. Add eggs and process until well blended.

In a large mixing bowl, combine sauteed vegetables with pureed bean mixture. Add bread crumbs, cream, sun-dried tomatoes, wine, parsley, chopped sage, salt, and pepper. Blend well. Spoon mixture into a greased shallow 9-inch baking dish and top with fresh sage leaves. Top with a buttered piece of parchment or wax paper and cover with foil.

Bake until center is cooked through, about 45 minutes. Let cool on a rack 45 minutes, stacking cans on top of foil cover to weight the pate. Serve warm or at room temperature. Source: 365 Snacks, Hors D'Oeuvres & Appetizers.

Shared and MM by Judi M. Phelps. Internet: jphelps@best.com, juphelps@delphi.com or jphelps@shell.portal.com

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