Miso Pate

• 1 loaf good-quality whole wheat bread, sliced (OK if stale)
• 1 cup unsalted vegetable broth
• 1 cup tahini
• 1 12 tablespoons miso (red, mugi, and hatcho miso are all fine)
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, mashed
• 1 medium onion, finely chopped
• 1 14 cups chopped fresh parsley
• 3 tablespoons dry sherry, more as needed
• 1 dash thyme
• 1 dash sage (or rosemary)
• 1 dash allspice
• fresh ground black pepper

1. Preheat oven to 250 Fahrenheit.
2. Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry.
3. Let bread cool, the break it into piecs.
4. You should have about 4 cups of pieces.
5. Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
6. In a separate bowl, mix the tahini through the garlic and mix until well-blended.
7. Add to the moistened bread and combine everything thoroughly, using your hands.
8. Add the onions through the pepper, kneading until the mixture is well-blended.
9. Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency.
10. Pack the pate firmly into a small loaf pan or a bowl.
11. Cover and refrigerate for 24 hours or more.
12. Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.

whole wheat bread, vegetable broth, tahini, mugi, sesame oil, garlic, onion, parsley, dry sherry, thyme, sage, allspice, fresh ground black pepper

Taken from www.food.com/recipe/miso-pate-500842 (may not work)