Four-Cheese Pâté

recipe
This flavored spread can be made ahead and refrigerated for up to 1 week.

Yield:

4 1/2 cups

Recipe from

Oxmoor House

Ingredients

1 (8-ounce) package cream cheese, softened
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans, toasted
2 (8-ounce) packages cream cheese, softened
1 (4 1/2-ounce) package Camembert cheese, softened
1 (4-ounce) package crumbled blue cheese, softened
1 cup (4 ounces) shredded Swiss cheese, softened
Garnish: pecan halves

Preparation

Line a 9" pieplate or cakepan with plastic wrap; set aside. Combine first 3 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Spoon mixture into prepared pieplate; spread evenly to edge. Sprinkle with chopped pecans.

Combine 2 packages cream cheese, Camembert cheese (including rind), blue cheese, and Swiss cheese in a medium mixing bowl; beat at medium speed until smooth. Spoon mixture over pecans into pieplate; spread evenly to edge. Cover and chill at least 2 hours. Invert onto serving plate; carefully remove plastic wrap. Garnish, if desired. Serve with apple wedges and pear slices.

Note:

Christmas with Southern Living 1995

January 1995
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