SAMHUINN: Hazelnut and Sage Pate
5 ounces hazelnuts
2 ounces sesame seeds
8 ounces cream cheese
2 cloves garlic, crushed
1/3 teaspoon salt
1/3 teaspoon black pepper
1 tablespoon chopped sage
2 tablespoons hazelnut oil
4 tablespoons milk
Preheat the oven to 350F. Place the sesame seeds and hazelnuts on separate baking trays. Lightly toast in the oven for 5 to 10 minutes. When the nuts are cool, rub off the skins. Grind the nuts and seeds together until they resemble fine crumbs. Or, if you prefer a coarse pate, grind half the seeds and nuts finely and half coarsely. Beat the cream cheese, garlic, salt, pepper, sage and oil together in a bowl. Add the nuts and seed mixture, combining well. Add the milk to give a moist consistency. The mixture needs to be fairly wet as the nuts will absorb some liquid.
Serve chilled in ramekins or on small individual salads with toast.
