Ricotta and Borlotti Bean Pate

Serves 4

1 14oz can borlotti beans drained
1 garlic clove crushed
6oz ricotta cheeese or other cream cheese
4 tbsp butter melted
juice of 1/2 lemon
salt and ground pepper

To Serve
extra canned beans (optional)
fresh lemon juice, olive oil and chopped
herbs (optional)
salad leaves, radish slices and few sprigs
fresh dill to garnish

1. Blend beans, garlic, cheese, butter, lemon juice and
seasoning in a food processor until smooth.
2. Add the chopped herbs and continue to blend. Spoon into one
serving dish or four lightly oiled ramekins, the bases lined
with discs of waxed paper. Chill the pate so that it sets
firm.
3. If serving with extra beans, dress them with lemon juice,
olive oil and herbs, season well and spoon on top. Garnish
with salad leaves and serve with crusty bread or toast. of
dill.
4. If serving individually, turn each pate out of its ramekin
onto a small plate and remove the disc of paper. Garnish
with salad leaves and top radish slices and sprigs of dill.
Variation:
Try other canned beans. Lima beans work well.
Fill center with drak red kidney beans and chopped
fresh greens.