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Four-Cheese Pate

 Four-Cheese Pate
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
16-20 ServingsPrep: 15 min. + chilling


  • 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


  • 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,

2 of 2

Four-Cheese Pate (continued)

Nutritional Facts: 14 g fat (6 g saturated fat), 29 mg cholesterol, 164 mg sodium, 2 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer