We like to spread a thin layer of paté on a whole wheat tortilla and cover with thin slices of Muenster cheese. Place in the toaster oven until the cheese is just melted. Remove from the oven, fold the tortilla in half, cool slightly, and slice into triangles. We eat them as a finger food for lunch or snacks.
2 cloves garlic
1 can (16-ounce) cannellini beans, drained and rinsed
3/4 cup white breadcrumbs
1 teaspoon coarse brown mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon thyme
1/2 teaspoon dill
1/2 teaspoon tarragon
salt, to taste
pepper, to taste
Will stay fresh in the refrigerator for about 2 weeks. Use as a spread.
Ease of Preparation: Easy
Preparation Time: 15 min
Servings: makes about 3 cups
Recipe By: Elayne Achilles, Ed. D.
From: The Dysphagia Cookbook
Used with permission of Cumberland House Publishing