Savory Three-Nut Paté

This lovely paté can be garnished with ground nuts and fresh herbs. Chill and serve whole or sliced on a buffet table with an assortment of crackers and breads, or serve it warm as a delicious dinner entreé. It also makes a great cold snack right out of the fridge.

1 tablespoon olive oil
1  large yellow onion, minced
1 clove garlic, minced
3/4 cup peanut butter
1 1/2 tablespoons brandy or frangelico (optional)
3/4 teaspoon dried {thyme}
1/2 teaspoon salt
1/8 teaspoon cayenne
2 cups walnut pieces
1 cup blanched almonds
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour
Lightly oil a 6-cup loaf pan or paté mold. Preheat the oven to 350°.

Heat the oil in a large skillet over medium heat. Add the onion and garlic. Cover and cook until softened, about 5 minutes. Add the peanut butter, brandy (if using), thyme, salt, and cayenne and stir to blend for 1 to 2 minutes. Set aside.

Place the walnuts and almonds in a food processor and pulse until coarsely chopped. Add the parsley and flour and pulse to combine. Add the reserved peanut butter mixture and process until just combined, leaving some texture. Taste to adjust the seasonings, then spoon into the prepared pan. Bake until firm, about 45 minutes.

Let the paté cool at room temperature, then refrigerate it until chilled completely for easier slicing. When ready to serve, remove the paté from the mold, or run a knife along the edge of the loaf pan and invert onto a plate.

Ease of Preparation: Easy

Preparation Time: 20 min
chill before serving

Cook Time: 1 hr

Servings: 12

Recipe By: Robin Robertson

From:  Peanut Butter Planet
Used with permission of Rodale