Sundried Tomato Pate with Fresh Basil recipe from an Ohio Inn

Ok, so I admit it. I’m in my fresh basil phase of the summer. I just can’t get enough of that stuff. I’ll just pick leaves off the plants and chew on them. I shred basil up and put it in salads, put it in scrambled eggs or omelettes, and generally just try to find any excuse to add it to a recipe. This recipe looks prettiest with green basil. Purple basil will work for flavor, but it tends to bleed into the pate and make it look, well, sick. This recipe can also be used as a spread for tea sandwiches.


Two 8 ounce packages of cream cheese, softened
1/2 cup of Parmesan Cheese
1/4 cup of butter
2 large cloves of garlic – more if you’re like me and love garlic
1/4 cup of sundried tomatoes packed in oil
1/4 cup of fresh basil leaves


Put everything into a food processor and process on medium speed until well combined. Pack into serving dishes and refrigerate until needed. Serve with crackers, flatbread or a crusty bread. This will keep, refrigerated, for about a week.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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