Try this unusual no-cook pate made with zucchini, sweet onions, chives, cream cheese, and roasted red peppers to serve as a dip or spread with herb crackers, carrot sticks, and celery logs. Plan ahead to refrigerate the pate at least 4 hours or overnight.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt, divided use
- 1 medium zucchini (about 1/4 pound), unpeeled and coarsely grated
- 1/4 cup minced sweet onion
- 1/4 cup packed fresh parsley sprigs
- 1/4 cup chopped fresh chives
- 1 (3 ounces) package cream cheese, at room temperature
- 1/4 teaspoon ground white pepper
- 1/4 cup roasted red pepper, coarsely chopped
Preparation:
Place wine vinegar, sugar, and 1/2 teaspoon of salt in a zip-top bag. Seal and squish to combine. Add grated zucchini and minced sweet onion. Seal and toss to coat. Re-open, squeeze out all the air, and seal again. Let sit for 1 hour to release excess water.
Line a colander or bowl with cheesecloth. Pour zucchini into colander, bring up the corners of the cheesecloth, and twist to squeeze out as much moisture as possible.
Transfer zucchini and onions to a food processor fitted with the metal blade. Add parsley and chives. Process until smooth. Add cream cheese, remaining 1/2 teaspoon salt, and white pepper. Process until combined. Add roasted red peppers and pulse just until the peppers are reduced to small flecks.
Scrape zucchini pate into a small mold lined with plastic wrap or a small bowl. Cover with plastic wrap pressed to the surface and refrigerate 4 hours or overnight.
To unmold, remove top plastic wrap. Invert mold or bowl over a decorative plate. Remove the bottom layer of plastic wrap.
Serve zucchini pate with assorted herb crackers, carrot sticks, and celery logs.
Yield: 6 to 8 servings
Line a colander or bowl with cheesecloth. Pour zucchini into colander, bring up the corners of the cheesecloth, and twist to squeeze out as much moisture as possible.
Transfer zucchini and onions to a food processor fitted with the metal blade. Add parsley and chives. Process until smooth. Add cream cheese, remaining 1/2 teaspoon salt, and white pepper. Process until combined. Add roasted red peppers and pulse just until the peppers are reduced to small flecks.
Scrape zucchini pate into a small mold lined with plastic wrap or a small bowl. Cover with plastic wrap pressed to the surface and refrigerate 4 hours or overnight.
To unmold, remove top plastic wrap. Invert mold or bowl over a decorative plate. Remove the bottom layer of plastic wrap.
Serve zucchini pate with assorted herb crackers, carrot sticks, and celery logs.
Yield: 6 to 8 servings
