Directions:
- Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
- For Bean Layer: Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
- For Red Pepper Layer: Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
- For Pesto Layer: Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.
- To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.37 Kcal (584 kJ) | ||
| Calories from fat | 89.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 245.4mg | 10% | |
| Potassium | 88.1mg | 2% | |
| Total Carbs | 7.51g | 3% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 5.25g | 10% | |
| Vitamin C | 24.1mg | 40% | |
| Iron | 5.5mg | 31% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 112.44 Kcal (471 kJ) | ||
| Calories from fat | 72.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 15% | |
|---|---|---|---|
| Cholesterol | 11mg | 5% | |
| Sodium | 197.99mg | 10% | |
| Potassium | 71.08mg | 2% | |
| Total Carbs | 6.06g | 3% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 1.57g | 8% | |
| Protein | 4.23g | 10% | |
| Vitamin C | 19.4mg | 40% | |
| Iron | 4.5mg | 31% | |
| Calcium | 75.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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