2 sweet red peppers
one 250g pkg cream cheese, softened
1/2 lb creamy chevre, softened
2 tbsp butter, softened
1 clove garlic, minced
1/2 tsp salt
1/8 to 1/4 tsp cayenne
2 eggs
1/4 cup thick pesto
4 sun-dried tomatoes, minced
1/2 cup pine nuts, toasted
Preheat oven to 350F.
Line an 8-inch cake pan with foil, folding back overhang onto outside of pan. Coat foil with cooking spray or butter. Roast peppers whole, turning frequently, under a preheated broiler for 10 minutes (or over an open gas flame) until black spots appear on all sides. Cool, peel and seed; drain.
In a food processor, place roasted peppers, cream cheese, chevre, butter, garlic, salt and cayenne. Whirl, stopping and scraping down the sides as needed, until almost pureed with tiny chunks of re pepper still visible. Whirl in eggs until well mixed. Turn mixture into lined pan. Bake in centre of preheated oven for 35 minutes or until edges are puffed and center is barely set. Cool in pan on a rack. Leave pate in pan, cover and refrigerate several hours or up to 3 days. (Pate can be wrapped air-tight and frozen for 2 to 3 weeks).
When ready to serve, grasp foil edges and lift cold pate from pan. Place an upside down serving plate over top and invert pate. Peel off foil. Spread pesto over top like icing on a cake, leaving sides uncoated. Sprinkle with minced sun-dried tomatoes and pine nuts; serve with water crackers or plain bagel thins.