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Ingredients
| hazelnuts - filberts (whole): 1 cup |
| dried sesame seeds: 1/4 cup |
| cream cheese: 8 oz |
| garlic: 2 cloves (crushed) |
| sea salt: 1/3 tsp |
| black pepper: 1/3 tsp (fresh ground) |
| fresh sage (chopped): 1 Tbl |
| olive oil: 2 Tbl |
| 2% milk: 4 Tbl |
Hazelnut & Sage Pate
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Preheat oven to 350 degree F
- Place hazelnuts and sesame seeds on 2 seperate baking trays and lightly roast in oven 5-10 minutes; when hazelnuts are cool, rub off the skins.
- In a food processor, grind nuts and seeds together until they resemble fine crumbs (if you prefer a coarse pate, grind half nuts and seeds fine and grind the other half coarsely).
- In a large bowl beat together the cream cheese, garlic, salt, pepper, sage and oil.
- Add nut and seed mixture, combining well.
- Add the milk to get a moist consistency (the mixture should be fairly wet because the nuts will absorb some liquid).
- Place mixture in ramekins or other desired mold and chill until set.
- Serve chilled in ramekins or with small individual salads with toast.