Ms. Mary Walker’s Garlic Pate
Never enough Garlic.
18 large Garlic cloves
3 slices fresh whole wheat Bread (crumbled)
6 ounces Cottage Cheese or Ricotta Cheese
1/4 tsp Salt
1 ‘pinch’ ground Black Pepper
1 tbsp Olive Oil
Peel and quarter garlic cloves and put into food processor with half the breadcrumbs.
Add rest of breadcrumbs and cheese and continue to blend.
Add salt and pepper and blend again.
Dribble the olive oil into the mix — and blend again.
Note — If you want to eliminate the ‘bite’ in the raw garlic — just begin the recipe by covering the raw garlic with water and microwave for (on high) for a couple of minutes, then drain and discard the water. Freezes well in small amounts! I like it made with ‘raw’ garlic!
Editor’s Note — Ms. Walker started with a recipe from Bloomsbury Kitchen Library and then messed with it. I like a small amount of olive oil poured over and some chopped parsley for garnish. Good bread. Some crudites. Olives perhaps. Heaven for garlic lovers.
Originally published at https://cherrythetart.blogspot.com.