Total Time
20mins
Prep 20 mins
Cook 0 mins

Great for a summer garden party or brunch.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degree F
  2. Place hazelnuts and sesame seeds on 2 seperate baking trays and lightly roast in oven 5-10 minutes; when hazelnuts are cool, rub off the skins.
  3. In a food processor, grind nuts and seeds together until they resemble fine crumbs (if you prefer a coarse pate, grind half nuts and seeds fine and grind the other half coarsely).
  4. In a large bowl beat together the cream cheese, garlic, salt, pepper, sage and oil.
  5. Add nut and seed mixture, combining well.
  6. Add the milk to get a moist consistency (the mixture should be fairly wet because the nuts will absorb some liquid).
  7. Place mixture in ramekins or other desired mold and chill until set.
  8. Serve chilled in ramekins or with small individual salads with toast.

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