Recipe by Chef Kate
From Jean Anderson's "The Food of Portugal" If you ate this in Portugal, it would be made with some wonderful local cheese. These recipe uses brie--a good substitute for those of us with no access to Portugese artisanal cheeses. This would be served with Pao Torrado, a kind of melba toast. Crostini from a baguette are just fine with this. Or if the brie is rich enough for you, try it on slices of cucumber.
Top Review by Mia #3
Well F.T. you definatly have another winner theres NO doubt about that!!!! I gave this receipe a try over the wkned, and it was a total hit with my friends that I had over for Sunday Lunch. I'm a garilic love and a cheese lover, so this was a great combination for me, LOVED ITTTTTT!!!!!! Wish I had some right NOW! LOL..LOL... Thank you for the excellenct Pate.
- 2 large heads of garlic (the whole heads-about 4 to 5 ounces)
- 1 lb brie cheese, ripe
- 1⁄2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon hot water
Directions See How It's Made
- Pre-heat the oven to 300 degrees F.
- Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
- Bake the garlic for an hour, remove from the oven and cool to room temperature.
- Heat water in the bottom of a double boiler.
- Trim all the rind from the brie and cut the cheese into 1" chunks.
- Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
- Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
- Add the cayenne, the olive oil and the water and process for 30 seconds.
- Scrape down the sides and process for another 30 seconds.
- Now add the softened cheese and pulse 8 or ten times.
- Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
- Note: it can all be done hand--a good workout for it takes a good bit of mixing.
- Store in an airtight container in the fridge.
- Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.