Sun-Dried Tomato Dip, Spread or Pate

A spread, dip or pate quickly made from sun-dried tomatoes.  It is totally new and wonderful with a glass of wine and French bread.

Some of the ingredients I have listed , especially the galangal and lime  leaves, are available only in Vietnamese and Thai markets. The dip will  be equally good although a little different if you substitute ginger for the galangal and 1 -2 tsp grated lime zest for the lemon grass.  If you cannot find the lime leaves just omit them. Reconstitute the tomatoes in a bowl of very hot water (not boiling)  for ten  minutes. Repeat the process if they are still too salty. Remove and discard  the outer leaves, the tough bottom bulb and the top half of the lemon grass. Chop the garlic, galangal and  lemon grass in a food processor. Drain the tomatoes, reserving about 1/2 cup of the last batch of liquid.

Add the  tomatoes and about 1/4 cup of liquid to the chopped vegetables and process  until you have the consistency of a firm spread, adding more of the water if necessary. Add the white part of the scallions, the coriander and olive oil, and process sufficiently to chop the scallions medium-fine. Remove from mixture form the food processor. Stir in the toasted pine nuts and  the lime leaves, if you can find them, torn in half. Add pepper (salt will probably not be necessary). Chill.

The lime leaves will impart their  flavor to the pate, especially if it is made a day in advance. They can be  used as decoration when serving. The mixture will keep in the refrigerator  for several days and can be spread on bread or crackers or used as a dip.