Sun-dried tomato pâté with pepper
*Plus 15 minutes of soaking
Thanks to the endless combinations of ingredients they allow, pâtés are one of the most versatile foods there are, letting us enjoy everything from a classic hummus to a delicious red pepper, mushroom and tofu pâté, as well as this exquisite peppered sun-dried tomato pâté.
This pâté stands out for the irresistible sweet and tangy touch of the sun-dried tomato, blended with the delicate spicy notes of the peppercorns and the aromatic accents of the other ingredients, with fresh basil taking a leading role.
Its texture is smooth yet full-bodied, which makes it ideal for canapés, for spreading on sandwiches and toast, for dipping and for dressing pasta dishes.
This pâté is rich in protein, beta-carotene, lycopene, fibre, essential oils, caffeic acid, rosmarinic acid, cinnamic acid, carbohydrates, lecithin, terpenoids, flavonoids, omega 3, omega 6 and omega 9 fatty acids; vitamins A, C, E, K and B-group vitamins (B1, B2, B3, B6 and B9 or folic acid); calcium, copper, phosphorus, iron, magnesium, potassium, sodium and zinc.
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- Step 1Soak the sun-dried tomatoes in hot water for 15 minutes to rehydrate them. Meanwhile, put the rest of the ingredients in the blender jar.
- Step 2When the tomatoes are rehydrated, drain them, add them to the rest of the ingredients and blend everything well until you get a smooth, creamy texture.