Miso Pate

Directions

1. 1
   Preheat oven to 250 Fahrenheit.
2. 2
   Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry.
3. 3
   Let bread cool, the break it into piecs.
4. 4
   You should have about 4 cups of pieces.
5. 5
   Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
6. 6
   In a separate bowl, mix the tahini through the garlic and mix until well-blended.
7. 7
   Add to the moistened bread and combine everything thoroughly, using your hands.
8. 8
   Add the onions through the pepper, kneading until the mixture is well-blended.
9. 9
   Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency.
10. 10
    Pack the pate firmly into a small loaf pan or a bowl.
11. 11
    Cover and refrigerate for 24 hours or more.
12. 12
    Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.