Four-Cheese Pate

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You can mix and match cheese in this recipe.

 

Mark

 

Four-Cheese Pate

 

24 ounces cream cheese, softened, divided

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

2 cups pecan halves

red and green apple slices

crackers

 

In a mixing bowl, beat one package of cream cheese with milk and sour cream

until smooth. Spread into a 9-inch pie plate lined with plastic wrap. Sprinkle

with chopped pecans. In a mixing bowl, beat Brie, Swiss, blue cheese and

remaining cream cheese until thoroughly combined. Gently spread over chopped

pecans, smoothing the top to form a flat surface. Cover and chill overnight or

up to 3 to 4 days.

Before serving, invert onto a plate and remove plastic wrap. Arrange pecan

halves on top. Serve with apples and/or crackers.

Yields 16 to 20 servings.