Cheese Pâté
This is the last recipe I expected to find when I re-read my book The Cuisines of Spain, by Teresa Barrenechea, published in 2005. I had lots of potato and seafood recipes bookmarked, but I did a double take when I came across this – Almogrote Gomero, or cheese pâté. I love cheese, I love pâtes, and this is a spicy and garlic-y tomatoey cheese spread. What’s not to love?!
From the book: “The people of Gomera, in the Canary Islands, eat this cheese spread with white country-style bread and a glass of wine.” She states that one can also used aged Manchego.
Because of the addition of garden-ripe tomatoes, it’s best to make this pâté during the summer months, but I think it would be great in the winter for an ápres ski spread as well. Only with good greenhouse tomatoes of course.
I’m surprised there aren’t any anchovies in this pâté, because in my food-related Spain experiences, everything pretty much had garlic, anchovies, and tomatoes! But it’s absolutely delicious! I’ve also made gazpacho Andaluz from this cookbook.
Cheese Pâté
printable recipe below
3 cloves garlic, coarsely chopped
1/2 cup olive oil
1 teaspoon hot red pepper flakes
2 tomatoes, halved crosswise, grated on the large holes of a handheld grater, skins discarded
1/2 pound Manchego cheese, grated
1/2 teaspoon salt
In a blender, combine the garlic, 1 tablespoon of the olive oil and the red pepper flakes and process until a smooth paste forms. (I should have used a Magic Bullet or a small blender jar. My small food processor didn’t work that well.)
Add the tomatoes and cheese and process until well combined.
With the motor running, add the remaining 7 tablespoons olive oil one tablespoon at a time, processing until all the oil is fully incorporated. This should take about 2 minutes. The finished mixture should have a smooth, spreadable consistency. Transfer the spread to a bowl. If not using immediately, cover and store in the refrigerator for up to 3 weeks.
My pâté was a bit on the soupy side, even though I removed the water from the grated tomatoes. I would recommend draining them very well.
Serve with bread.
Even on the thin side, this pâté is delicious.
I served the spread with some Arbequina olives which we discovered in Cardona, Spain, and used Arbequina olive oil for the recipe, which is delicious.
Cheese Pâté
3 cloves garlic, coarsely chopped
1/2 cup olive oil
1 teaspoon hot red pepper flakes
2 tomatoes, halved crosswise, grated on the large holes of a handheld grater, skins discarded
1/2 pound Manchego cheese, grated
1/2 teaspoon salt
In a blender, combine the garlic, 1 tablespoon of the olive oil and the red pepper flakes and process until a smooth paste forms.
Add the tomatoes and cheese and process until well combined.
With the motor running, add the remaining 7 tablespoons olive oil one tablespoon at a time, processing until all the oil is fully incorporated. This should take about 2 minutes.
The finished mixture should have a smooth, spreadable consistency.
Transfer the spread to a bowl. If not using immediately, cover and store in the refrigerator for up to 3 weeks.
About the Author: Chef Mimi
I always thought pate is solid. This looks more like a dip to me. Delicious all the same!
I know. I would call it a spread. But it is good!
This is the kind of thing I love for lunch with some good bread. Sounds gorgeous.
Thanks, Kay! It was delicious!
This looks so very fresh and delicious. I might even add the olives directly into the mix! :)
Oh! Good idea!
This dip would be nice with a few Crisps and a glass of cold beer on a hot afternoon. I also think a few Olives whipped in as well would be nice. :))
Yes! Ronit mentioned the same thing! Can I come over?!!
Too late, all gone!! You would have been most welcome. :))
Darn!
Mimi, this cheese pâté sounds like one of those deceptively simple spreads that completely steals the show at the table.
It wasn’t too pretty, but it was wonderful!
I’ve had this a lot on Tenerife. Yours does look soupy, whereas what we got there was dry and just spreadable. I don’t remember there being any tomato in it, which would explain the difference in texture. Apparently tomato is an optional ingredient that softens the flavors.
I need to find another recipe. It did taste very good!
Sounds fantastic — we’ve been doing tapas nights a lot since we visited Spain, but never saw this. Funny about the anchovies—maybe I’ll replace the garlic with a few anchovies!
Sure! This really was good, and it spread well. It just didn’t look terribly appealing!
You say it so well: Pâté and cheese together, what’s not to love? This is one of those dishes I would love to dip some crusty bread. ~Nessa
Definitely! It was very good!
This sounds delicious – sort of an elevated Spanish version of queso!
Thanks! It was very tasty!
This looks good Mimi . It’s a unique recipe, I wish I could make it but I am not cooking because I have an injured ankle.
Oh no! I hope you recover quickly!
Great tip about draining the tomatoes! I will look out for some Manchego cheese :)
It’s very good!
Saving this delicious appetizer idea for the holidays. Manchego cheese is one of our favorites so rich and flavorful.
It’s good, just watch the tomato water content!