Hazelnut and Sage Pate'

'Hazelnut and Sage Pate'

Preheat the oven to 180^oC (350^oF). Place the sesame seeds and hazelnuts on separate baking trays.

Lightly toast in the oven for 5-10 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.

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