Miso Pate

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 10
• 1 loaf good-quality whole wheat bread, sliced (ok if stale)
• 1 cup unsalted vegetable broth
• 1 cup tahini
• 1 1/2 tablespoons miso (red, mugi, and hatcho miso are all fine)
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, mashed
• 1 medium onion, finely chopped
• 1 1/4 cups chopped fresh parsley
• 3 tablespoons dry sherry, more as needed
• 1 dash thyme
• 1 dash sage (or rosemary)
• 1 dash allspice
• fresh ground black pepper

Recipe

• 1 preheat oven to 250 fahrenheit.
• 2 place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry. let bread cool, the break it into piecs. you should have about 4 cups of pieces. put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
• 3 in a separate bowl, mix the tahini through the garlic and mix until well-blended. add to the moistened bread and combine everything thoroughly, using your hands. add the onions through the pepper, kneading until the mixture is well-blended. add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency. pack the pate firmly into a small loaf pan or a bowl. cover and refrigerate for 24 hours or more.
• 4 remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.