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Peanut Pate´

  • 1 1/2 cups roasted peanuts
  • 1/2 cup vegetable or chicken broth
  • 8 ounces cream cheese, at room temperature
  • 1 stick butter or margarine, melted
  • 1 tsp. grated ginger root
  • 1 tsp. soy sauce
  • 1 tsp. rice wine vinegar
  • 1 clove garlic, minced
  • 1 green onion, minced
  • 1 Tbsp. chopped cilantro
  • 1/8 tsp. crushed red pepper
  • garnish - chopped peanuts, cilantro sprigs

Peanut Pate
Place all ingredients into a blender or food processor container. Blend until smooth. Pack into a mold and refrigerate until chilled. Unmold onto a platter and sprinkle with the nuts and garnish with the cilantro. Surround with toast rounds and/or raw vegetables.

Yield: Serves 6

Recipe by:
Roxanne E. Chan
Albany, California

Recipe Courtesy of the Plains Peanut Festival Recipe Contest

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