Tinapa Pate

Mar 20, 2012

By: Gilbert Gomez

With just five ingredients, you get a creamy, smoky spread that will perfectly complement freshly baked pandesal and a cup of brewed coffee. This wonderful pat� is great for a light breakfast, a quick afternoon snack, and it even makes for an elegant appetizer!

Makes 2 cups� Prep Time 15 minutes

1 (250-gram) block cream cheese
150 grams deboned smoked fish (tinapa)
1 tablespoon olive oil
1 tablespoon chopped garlic
1 tablespoon chopped parsley
toasted pandesal, to serve

1 Put all ingredients in the bowl of a food processor; process until smooth.

2 Transfer to a serving bowl. Cover with plastic wrap and chill.

3 Serve with toasted pandesal or your bread of choice.

Photography by Miguel Nacianceno | Food Preparation by Gilbert Gomez of Lola Maria Restaurant in Legend
Villas (www.legendvillas.com.ph) | Styling by Rachelle Santos