Four-Cheese Pâté

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

Yield: 4 1/2 cups
Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
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