Garlic Pate (Pasta De Alho)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 1 3/4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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