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“An Andrew Weil/Rosie Daley heart-healthy recipe. Be sure to let the mixture rest for a full day, as the texture and flavor take time to develop. Cooking time is refrigeration time.”

Ingredients Nutrition


  1. Preheat oven to 250 Fahrenheit.
  2. Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry. Let bread cool, the break it into piecs. You should have about 4 cups of pieces. Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
  3. In a separate bowl, mix the tahini through the garlic and mix until well-blended. Add to the moistened bread and combine everything thoroughly, using your hands. Add the onions through the pepper, kneading until the mixture is well-blended. Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency. Pack the pate firmly into a small loaf pan or a bowl. Cover and refrigerate for 24 hours or more.
  4. Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.

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