Mediterranean Holiday Cheese Pate
(this is a NO COOK Recipe!)
Net Carbohydrates 2g per serving
Chef’s Note: Don’t let the title fool you, this is a snap to make.
If you want it to look more Christmas –y, you can certainly use green olives
I suspect that this recipe can also be made with goat cheese but my friend Peter ruined goat cheese for me by suggesting it” tasted like you were licking a goat”.
3 TBSP. Chopped Sundried Tomatoes (about 6-8 pieces)
1 TBSP. olive oil
1- 8 0unce packages cream cheese
4- ounces Feta cheese
2- tsp. dry basil
1 -Tsp. dry oregano
1 -Tbsp. fresh parsley chopped
½ cup pitted olives, cut in half
How I prepare this Recipe.
Combine olive oil and chopped sun dried tomatoes and set aside to rehydrate the tomatoes.
Bring cheeses to room temperature.
Using an electric beater, combine cheeses and spices. Stir in ½ of the sun dried tomatoes.
Line a 5-6 inch flat bottomed bowl (a ramekin works perfectly) with waxed paper or parchment paper.
Arrange the cut olives in a circular pattern over the bottom of the dish, rounded side down. Spoon the cheese mixture into the bowl and press down lightly to make good contact with the olives. Refrigerate for at least 2 hours but over- night works as well
Run a knife around the edge of the cheese and invert onto a dish. Place remaining chopped tomatoes in the center.
If YOU find it easier, you can certainly make the dish with the cheese on the bottom and the olives and tomato on the top.-w!
Serve with Lavash chips or Low carb pita chips.