Mediterranean Party Cheese Pate

Serves 8

Notes from the Chef

Don’t let the word Pate fool you; this is a snap to make.

If you want it to look more St. Patrick’s Day, you can certainly use green olives.

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."

Ingredients

  • 1 Tbsp olive oil
  • 3 Tbsp chopped sundried tomatoes (about 6-8 pieces)
  • 1 (8-ounce) package cream cheese
  • 4 ounces feta cheese
  • 2 tsp dry basil
  • 1 tsp dry oregano
  • 1 Tbsp chopped fresh parsley
  • 1/2 cup pitted olives, cut in half

Preparation

  1. Combine olive oil and chopped sundried tomatoes, then set aside to rehydrate the tomatoes.
  2. Bring cheeses to room temperature.
  3. Using an electric beater, combine cheeses and spices. Stir in half of the sundried tomatoes.
  4. Line a 5- to 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, then press down lightly to make good contact with the olives. Refrigerate for at least 2 hours, up to overnight.
  5. Run a knife around the edge of the cheese and invert onto a dish. Place remaining chopped tomatoes in the center. Serve with lavash chips or low-carb pita chips.

Nutritional Information per Serving

  • 2 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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