Miso Pate

Submitted by zeldaz51

"An Andrew Weil/Rosie Daley heart-healthy recipe. Be sure to let the mixture rest for a full day, as the texture and flavor take time to develop. Cooking time is refrigeration time."

 

• Ready In: 25hrs
• Ingredients: 13
• Serves: 10

ingredients

• 1 loaf good-quality whole wheat bread, sliced (OK if stale)
• 1 cup unsalted vegetable broth
• 1 cup tahini
• 1 1⁄2 tablespoons miso (red, mugi, and hatcho miso are all fine)
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, mashed
• 1 medium onion, finely chopped
• 1 1⁄4 cups chopped fresh parsley
• 3 tablespoons dry sherry, more as needed
• 1 dash thyme
• 1 dash sage (or rosemary)
• 1 dash allspice
• fresh ground black pepper

directions

1. Preheat oven to 250 Fahrenheit.
2. Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry. Let bread cool, the break it into piecs. You should have about 4 cups of pieces. Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
3. In a separate bowl, mix the tahini through the garlic and mix until well-blended. Add to the moistened bread and combine everything thoroughly, using your hands. Add the onions through the pepper, kneading until the mixture is well-blended. Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency. Pack the pate firmly into a small loaf pan or a bowl. Cover and refrigerate for 24 hours or more.
4. Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.