Mini Walnut Pâté Sandwiches with Pears and Arugula




Recipe courtesy of Chef Liz Alexanian, Cook LA


Walnut Pâté Spread:

  • 1 cup walnut pieces, toasted
  • 1 ½ cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained
  • 2 Tablespoons fresh lemon, juiced
  • 2 cloves garlic, minced (approximate 2 teaspoons)
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons Extra Virgin olive oil


  • 16 slices Udi’s Millet/Chia Gluten-free bread, grilled
  • 4 large jarred roasted red bell peppers, rinsed, drained, and sliced lengthwise
  • 2 large Anjou, Bartlett, or Concorde pears, peeled and sliced into wedges
  • 2-3 cups baby arugula


To make Pâté Spread:
  1. Preheat oven to 350°F
  2. Spread walnuts on baking sheet, and toast in oven 7 to 10 minutes, or until browned.
  3. Transfer walnuts to bowl of food processor. Add beans, lemon juice, garlic, olive oil, and 1/4 cup lukewarm water.
  4. Process until smooth.
  5. Season with salt and pepper, if desired.
To make Sandwiches:
  1. Spread each of 8 bread slices with 3 tablespoons pâté spread.
  2. Top each with red bell pepper slices, 2 sliced pear wedges, and 1/4 cup arugula.
  3. Spread remaining 8 bread slices with 1 tablespoon Pate spread.
  4. Place both halves together to make sandwiches.


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