Appetizer Recipes
Four-Cheese Pate
Yield: 16 to 20 servings
Ingredients
- 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
Instructions
- In a mixing bowl, beat one package 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.