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Garlic Pate (Pasta De Alho)

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“From Jean Anderson's "The Food of Portugal" If you ate this in Portugal, it would be made with some wonderful local cheese. These recipe uses brie--a good substitute for those of us with no access to Portugese artisanal cheeses. This would be served with Pao Torrado, a kind of melba toast. Crostini from a baguette are just fine with this. Or if the brie is rich enough for you, try it on slices of cucumber.”
1hr 50mins
1 3/4 cups

Ingredients Nutrition


  1. Pre-heat the oven to 300 degrees F.
  2. Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
  3. Bake the garlic for an hour, remove from the oven and cool to room temperature.
  4. Heat water in the bottom of a double boiler.
  5. Trim all the rind from the brie and cut the cheese into 1" chunks.
  6. Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
  7. Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
  8. Add the cayenne, the olive oil and the water and process for 30 seconds.
  9. Scrape down the sides and process for another 30 seconds.
  10. Now add the softened cheese and pulse 8 or ten times.
  11. Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
  12. Note: it can all be done hand--a good workout for it takes a good bit of mixing.
  13. Store in an airtight container in the fridge.
  14. Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.

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