Four-Cheese Pate Recipe

Four-Cheese Pate Recipe photo by Taste of Home

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This impressive and festive-looking cheese spread is simple to put together and never fails to get raves at parties. Before I retired. I looked for recipes like this that can be prepared way ahead. — Jeanne Messina, Darien, Connecticut

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Four-Cheese Pate Recipe

Prep: 15 min. + chilling

Yield: 16-20 Servings

15 15

Ingredients

3 packages (8 ounces each) cream cheese, softened, divided
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Brie cheese, rind removed, softened
1 cup (4 ounces) shredded Swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves
Red and green apple slices or cracker

Directions

In a bowl, beat one package if cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans.
In a 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 3-4 days.
Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers. Yield: 16-20 servings.

Nutritional Facts 1 serving (2 tablespoons) equals 152 calories, 14 g fat (6 g saturated fat), 29 mg cholesterol, 164 mg sodium, 2 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Four-Cheese Pate in Taste of Home October/November 1997, p25