Vegetarian Pate- Walnut Tarator

Slates is a restaurant in Hallowell, Maine. They also have a small bakery that sells their baked goods, salad dressings, spreads, etc. Years ago I used to buy a spread there that looked like goose liver pate; except it was made with walnuts. It was garlicky, and delightfully piquant. I always wondered how it was made. Well, now I know! I was browsing through a cookbook, In a Nutshell-Cooking and Baking with Nuts and Seeds, that was on sale at a small, specialty food shop in Sarasota when I came across Walnut Tarator in the dips and spreads section. That was it! I bought the book and today I made a batch for our New Year's appetizer buffet. It is a simple straightforward Turkish recipe. The flavor lies in the quality of the ingredients so be sure to use a good olive oil. If you want maximum flavor, lightly toast the walnuts in the oven first before processing. Spread on crackers, slices of baguette, or serve with celery or cucumber spears.

Vegetarian Pate- Walnut Tarator

1.5 cups walnut pieces, toasted
2 large cloves of garlic, chopped coarsely
1 slice day old white bread (I use a few slices of an old baguette)
3 T red wine vinegar
1/4 cup olive oil (and more for drizzling)
1/2 tsp salt
1/4 tsp pepper

1. Toast the walnut pieces at 350 degrees F for 10 minutes and cool. 
2. Meanwhile, place bread in a bowl and barely cover with water. After a few minutes the bread will absorb the water and be spongy. Drain off the water and squeeze the bread to remove any excess water.

3. Pulse the walnut pieces and garlic in a food processor for 5-10 seconds.
3. Add the soaked bread, vinegar, salt, pepper, and olive oil to the walnut/garlic mixture and pulse on and off for about 30 seconds until very smooth.
4. Add more olive oil if needed. The tarator should be thick- the consistency of pate.

5. Drizzle a little olive oil on the top before serving.

Optional: If you want to add a little color, stir in a teaspoon or more of minced fresh parsley.