Makes 16 to 20 servings
Ingredients:
9-inch pie plate plastic wrap
3 225-gram packages cream cheese, softened and divided
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Camembert cheese, rind removed and softened
1 cup shredded Swiss cheese
4 ounces crumbled blue cheese such as Roquefort or Gorgonzola
1/2 cup pecan halves
sliced apples
crackers
Melba toast
bread sticks
Method:
Line a 9-inch pie plate with plastic wrap.
In a mixing bowl, beat 1 package of cream cheese with milk and sour cream until smooth. Spread into prepared pie plate. Sprinkle with chopped pecans.
In another mixing bowl, beat together Camembert, Swiss and blue cheeses and the remaining cream cheese until thoroughly combined.
Spread gently over the chopped pecans, smoothing the top to form a flat surface. Cover with a plastic wrap and chill overnight or several hours.
When ready to serve invert cheese pâté onto a plate. Remove plastic wrap and arrange pecan halves on top.
Serve with apples, crackers, Melba toast and/or bread sticks.
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