Four-Cheese Pate Recipe

4 1 2
Four-Cheese Pate Recipe
Four-Cheese Pate Recipe photo by Taste of Home
Publisher Photo

Four-Cheese Pate Recipe

Read Reviews
4 1 2
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

2 tablespoons: 152 calories, 14g fat (6g saturated fat), 29mg cholesterol, 164mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers. Yield: 16-20 servings.
Originally published as Four-Cheese Pate in Taste of Home October/November 1997, p25

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MY REVIEW
cttrampert User ID: 6416545 19680
Reviewed Dec. 21, 2011

"This is a Holiday favorite of mine to "make and take"! Everyone always raves about it - and asks for the recipe!"

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