PATE, FIG, AND CANDIED-WALNUT DANISH SANDWICHES
This inventive combination of ingredients -- pate and fresh figs -- makes for scrumptious mini sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 6
Steps:
- Spread 1 side of each bread slice with butter. Top each with a lettuce leaf; cut into quarters. Top each quarter with a slice of pate, a fig quarter, and a walnut.
RAW WALNUT HERB PATE RECIPE
Steps:
- Place all of the ingredients together in a food processor.
- Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
- Let it sit for about 20 minutes before tasting. The flavor enhances as the ingredients have time to meld together. This is when its best to add additional seasoning.
- If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.
Nutrition Facts : Calories 207 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, Sodium 180 mg, Sugar 1 g, Fat 21 g, ServingSize 8 servings, UnsaturatedFat 0 g
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
WALNUT-CREAM CHEESE FINGER SANDWICHES
Guests at an English tea my wife and I hosted thought these little sandwiches were fabulous. Even people who are not fond of cream cheese will love them. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.
Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 291mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
PATE BAGUETTE SANDWICH
Steps:
- Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tablespoon of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place the top half of baguette on and cut in half, if desired.
WALNUT TEA SANDWICHES
Recipe source: The Book Club Cookbook -- describing a wonderful way to discus Jane Eyre at your book club while nibbling on these wonderful tea sandwiches -- best if used very thin bread (suggestion: Pepperidge Farm thinly sliced bread/a combination of white and wheat would be pretty on a tray). Suggested to make sandwiches ahead of time and then cover them with waxed paper and then refrigerate them to prevent drying out -- but it is still best to prepare sandwiches as close to serving time as possible.
Provided by ellie_
Categories Lunch/Snacks
Time 1h30m
Yield 48 tea sandwiches, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine first 4 ingredients (cream cheese - bell pepper) and stir in the onion, lemon juice and nutmeg. Season to taste with salt and pepper. Refrigerate for 1 hours.
- Spread one side of each piece of bread with butter and then top the buttered side of 12 slices of bread with the cream cheese mixture topping with another slice of bread, buttered side down. Cut off crusts with a sharp knife.
- Cut sandwiches diagonally into quarters.
RAW WALNUT PATE
Make and share this Raw Walnut Pate recipe from Food.com.
Provided by selfmadegirl
Categories Spreads
Time 6m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Chop all ingredients, then blend to an even consistency in a food processor. Texture should be consistent throughout the whole pate.
Nutrition Facts : Calories 162.8, Fat 15.2, SaturatedFat 1.6, Sodium 111.7, Carbohydrate 5.8, Fiber 1.8, Sugar 2.4, Protein 3.6
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