Four Cheese Pate Recipe


3 (8-ounce) packages cream cheese, softened, divided use
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Brie or Camembert, rind removed, softened
1 cup shredded Swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves, for garnish
Red and green apple slices, fresh vegetable sticks, and/or crackers

Beat 8 ounces of the cream cheese, milk, and sour cream until smooth.
Line a 9-inch pie plate with plastic wrap. Spread mixture over the
bottom and up the sides of the pie plate. Sprinkle chopped pecans
evenly across the surface and gently press into the cream cheese
mixture.

Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese,
and blue cheese until combined. Scrape into pie plate on top of
previous layer and smooth the top. Cover with plastic wrap and
refrigerate at least 4 hours or overnight.

When ready to serve, remove top plastic wrap and invert pate onto a
serving dish. Carefully peel off bottom layer of plastic wrap. Press
pecan halves in a decorative pattern on top.

Let cheese pate sit at room temperature for at least 30 minutes
before serving with apple slices, vegetable sticks, and crackers.

Yield: 16 to 20 servings


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