Tricolor Vegetable Pate

• 2 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 2 garlic cloves, pressed
• 1 7-ounce jar roasted red bell peppers, drained, chopped
• 3/4 cup crumbled feta cheese (about 4 ounces)
• 2 garlic cloves
• 1 cup fresh basil leaves
• 1 cup fresh Italian parsley leaves
• 1/4 cup toasted pine nuts
• 3 tablespoons olive oil
• 1/2 cup low-fat ricotta cheese
• Fresh herb sprigs
• Sourdough bread slices

1. Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
2. Mash beans in large bowl.
3. Add lemon juice, olive oil, oregano and garlic and blend until smooth.
4. Season to taste with salt and pepper.
5. Spread bean mixture evenly on bottom of prepared pan.
6. Combine peppers and feta in processor and blend until smooth.
7. Spread pepper mixture evenly over bean layer in prepared dish.
8. Mince garlic in processor.
9. Add basil, parsley and pine nuts and mince.
10. With machine running, gradually add oil through feed tube and process until smooth.
11. Mix in ricotta.
12. Spread pesto evenly over red pepper layer.
13. Cover with plastic wrap and refrigerate overnight.
14. To unmold, invert pate onto serving platter.
15. Peel off plastic wrap from pate.
16. Garnish with herb sprigs and serve with sourdough bread slices.

cannellini, lemon juice, olive oil, fresh oregano, garlic, red bell peppers, feta cheese, garlic, fresh basil, fresh italian parsley leaves, nuts, olive oil, lowfat ricotta cheese, fresh herb sprigs, bread slices

Taken from www.epicurious.com/recipes/food/views/tricolor-vegetable-pate-2538 (may not work)