Black Olive Pâté
Source: Home Cooking
1/2 medium-size bulb garlic (about 6 to 7 cloves), not peeled
1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil (no substitute)
Italian bread or raw zucchini slices
Preheat oven to 350-degrees F. Wrap garlic in aluminum foil and bake 30 minutes; unwrap and cool to room temperature. Squeeze each clove at root end, popping out soft garlic pulp. Heat cheese in double boiler top over just-simmering water until melted, about 15 minutes. Meanwhile, puree garlic and olives with oil by buzzing 10 to 15 seconds in an electric blender at high speed or in a food processor fitted with the metal chopping blade. Add melted cheese and buzz 5 to 10 seconds longer. Cover and chill 2 to 3 hours. Let pâté stand at room temperature 20 to 30 minutes, then serve as a spread for chunks of Italian bread or slices of raw zucchini.
Yield: 1-1/2 cups
Credits
From: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna