Roasted Vegetable Pâté
This recipe is a fantastic vegetarian alternative to a luxuriously rich starter, best served on bread. Think of it as a delightfully Mediterranean tapenade, laced with golden Filippo Berio Extra Virgin Olive Oil. Perfect on some toasted sourdough or ciabatta for a bruschetta, in sandwiches or you could even stir this into a bowl of pasta!
- 1 each red, yellow and green peppers, deseeded
- 1 aubergine, trimmed
- 1 red onion, peeled
- 3 unpeeled cloves garlic
- 7 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 sprig of thyme
- Salt and freshly ground black pepper
- Warm sliced bread to serve (as pictured)
- Preheat the oven to 200˚C/400˚F/Gas Mark 6.
- Cut the peppers into quarters; thickly slice the aubergine and cut the onion into wedges. Place all the vegetables with the garlic in a large roasting tin. Drizzle over the about 2 tbsp of Filippo Berio Extra Virgin Olive Oil, add the thyme and season well with salt and pepper.
- Roast for about 30 minutes, stirring once or twice, until they are lightly charred all over.
- Remove the garlic from the pan and squeeze the flesh from inside the papery cases.
- Place the garlic and all the vegetables in a food processor with the 5 tbsp of Filippo Berio Extra Virgin Olive Oil. Whizz on the pulse setting until the mixture is finely chopped but not too smooth. Adjust the seasoning to taste.
- Spoon the pate into a small dish and serve as warm bruschetta.
Cooks tipsSuitable for vegetarians.
To make bruschetta, lay 12 thin slices ciabatta bread in a single layer on a baking sheet. Drizzle over 6 tbsp Filippo Berio Extra Virgin Olive Oil and bake at 200˚C/400˚F/Gas Mark 6 for about 5 minutes, turning once until golden on both sides. Rub a halved clove of garlic all over the toasted bread and serve warm.
A few fresh basil leaves on top would not go amiss!