A pretty exquisite appetizer with minimal effort. Tthis pate makes a perfect Italian appetizer or cocktail party bite spread on bruschetta.
6 canned artichoke bottoms in water
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fat-free Parmesan cheese
1 tablespoon oregano, minced
black pepper
1/4 cup walnuts, toasted and chopped
1/4 cup low fat ricotta cheese or low fat silken tofu
Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
Remove from blender and stir in ricotta cheese. Add pepper to taste. Serve with toasted bread slices or crackers.
tiberius
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