Ricotta and Borlotti Bean Pâté
A lovely light yet full flavoured pâté that I got from “The Best Ever Vegetarian Cookbook” by Roz Denny. Tastes great served with warm crusty bread or toast.
400g tin of Borlotti beans in water, drained
175g Ricotta cheese
1 clove of garlic, crushed
50g butter, melted
Juice of half a lemon
Salt & ground black pepper
2 tablespoons of chopped parsley
1 tablespoon of chopped thyme or dill
1. Blend the beans, cheese, garlic, butter, lemon juice and seasoning until smooth.
2. Add the chopped herbs and continue to blend.
3. Spoon into suitable container and chill until it sets firm.