Monday, December 14, 2009

Sundried Tomato and Pine Nut Terrine

Headed to a holiday party and not sure what to bring? Here is an easy, festive, and healthy hors d'oeuvre to bring along. Accompanied by a thinly sliced ficelle or baguette, or even just crackers, it is an elegant addition to the hors d'eouvre table.

Sundried Tomato and Pine Nut Terrine
Makes about 2 cups

1 cup sun-dried tomatoes, soaked in ½ cup warm water for 30 minutes ( or use oil-packed, both are fine)
½ c chopped tomatoes
3/4 c pine nuts + 1 T for garnish
½ t minced garlic
1 t fresh lemon juice
1 T natural ketchup
½ t paprika
1/2 cup washed basil leaves
dash of dried oregano
½ t sea salt
½ t agave nectar
a few tablespoons of extra virgin olive oil, as needed

In a food processor, combine sundried tomatoes, tomatoes, 1 cup pinenuts, garlic, lemon, ketchup, paprika, basil leaves, oregano, salt, and agave. Pulse until smooth, adding olive oil until mixture is thick, but spreadable.

Taste and adjust salt and lemon.

*Line the mold you are using with plastic wrap. Sprinkle 1 T pine nuts in the bottom. This will end up being the top of your pate so arrange them accordingly. You can put a few dots or a thin layer of pesto, too, for a Christmas-y look. Carefully spread tomato mixture into the mold, pressing all around the edges with a spatula to make sure there are no big air pockets.

Cover with plastic and chill at least an hour and until you are ready to invert onto a serving plate.

To Invert:
Uncover and place serving plate upside down on the mold. Firmly holding the plate to the mold with both hands, flip it over. Position the terrine on the serving plate, if necessary. Carefully remove the mold. Set aside. Next, carefully remove the plastic, taking care not to disturb the top or sides. You Did It!

If you are taking this to a party, bring the serving plate and the terrine still in the mold. When you arrive, invert there.

* Mold can be a mini-mini loaf pan, a mini bundt pan, a ramequin, or any dish with a cute shape.

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