Saturday, December 29, 2012

Recipes: Four Cheese Pâté

For our New Year's gatherings, we're republishing two of our favorite appetizers (view Shrimp Dip). You can refrigerate this Four Cheese Pâté up to one week. Our contributor likes to serve this pâté with red and green apple slices and water crackers.

Four Cheese Pâté
Makes 2 (9-inch) rounds
1 (8-oz) pkg cream cheese, softened
2 Tbsp milk
2 Tbsp sour cream
3/4 cup chopped pecans, toasted
2 (8-oz) pkgs packages cream cheese, softened
4.5-oz Camembert Cheese, softened and crumbled into dime-size pieces
4-oz crumbled Blue Cheese, softened
1 cup shredded Swiss Cheese (4-oz)

6 to 12 whole pecans

For serving:
Stone Wheat Crackers
Apple wedges

  1. Line two 9-inch pie plates with plastic wrap and set aside.
  2. In mixing bowl, combine first 3 ingredients (cream cheese through sour cream); beat at "Medium" speed until smooth.
  3. Evenly divide beaten mixture among the 2 prepared pie plates, spreading evenly over the plastic wrap. Sprinkle with chopped pecans.
  4. Cut Camembert (including rind) into small pieces. In second mixing bowl, combine the two packages of cream cheese, prepared Camembert Cheese, Blue Cheese, and Swiss Cheese. Beat cheese mixture at "Medium" speed of electric mixer until smooth.
  5. Evenly divide the Camembert Cheese mixture, and spoon over the pecan layer, spreading to the edge of each pie plate. Cover each pie plate with plastic wrap, and refrigerate up to one week. Refrigerate at least 4-6 hours before serving (overnight, if feasible).
  6. Before serving: Remove outside plastic wrap. Invert onto pie plate, and carefully peel away remaining plastic wrap. If desired, garnish with pecan halves.
  7. Serve with the crackers and apple slices.
Adapts Four Cheese Pâté recipe from Southern Living 1989 Annual Recipes (Birmingham: Oxmoor House, 1989), 284.

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What's your favorite appetizer? Post a comment below!

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