WHITE BEAN AND SUN-DRIED TOMATO PÂTÉ

[Guest guest]

Makes: About 2 cups

This makes a classy appetizer, served with whole grain crackers or

crisp breads. To give it a festive look, serve in hollowed out

bread " bowl. "

· 1 tablespoon olive oil

· 1 large onion, chopped

· 2 cloves garlic, minced

· 1 1/2 cups well-cooked cannellini or navy beans

· 1/3 cup oil-cured sun-dried tomatoes

· Juice of 1/2 lemon

· 2 to 3 tablespoons chopped fresh parsley

· 1/4 teaspoon dried thyme

· Salt and freshly ground pepper to taste

 

Heat the oil in a skillet. Add the onion and sauté over medium heat

until translucent. Add the garlic and continue to sauté until the

onion is just beginning to brown. Combine the onion mixture with all

the remaining ingredients except the salt and pepper in the container

of a food processor and process until completely smooth. Drizzle in 2

tablespoons of water or so, to loosen the consistency. Stop and

scrape down the sides as needed.

Season to taste with salt and pepper. Pat into an attractive shallow

crock to serve, or into a bread " bowl " as suggested above. Place on a

large platter and surround with whole-grain crackers and crisp breads