Cottage Cheese Pate with Baked Peppers

by Editorial Staff

A delicious pate can be made from curd cheese and baked peppers. The main thing is to let it stand in the refrigerator for a while after cooking, this will only make its texture and taste better.

Summary

Cook Time	40 minutes
Total Time	40 minutes
Course	Baking
Servings (Default: 5)

Ingredients

Instructions

First of all, you need to prepare the peppers for the pate, so lightly grease them with vegetable oil and put them in a mold, bake them in the oven at 180 degrees for about 20 minutes until tan. Then let them cool down.
Meanwhile, grate a small cucumber on a coarse grater and squeeze the juice out of it.
Chop the garlic with a knife or pass it through a press.
Combine curd cheese and softened butter in a blender.
Beat them well until smooth.
Remove the skin from the baked peppers, remove the seeds and stalk, and cut the pulp into cubes or arbitrarily.
Add chopped pepper, squeezed grated cucumber, and chopped garlic to the curd mass. Also, add salt and ground pepper to taste.
Beat everything with a blender until all ingredients are combined. You will get such a paste mass.
Transfer the pate to a bowl and refrigerate for about an hour, after which it can be served.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.