22 December, 1989

Four Cheese Pâté | Southern Living


CM's Four Cheese Pâté
Makes 4.5 cups for 2 (9-inch) rounds
For the spread:
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
4-1/2-oz Camembert Cheese, softened and crumbled into dime-size pieces
4-oz crumbled Blue Cheese, softened
1 cup shredded Swiss Cheese (4-oz)

For garnish:
6 to 12 whole pecans

For serving:
Red Oval Farms Stoned Wheat Thins Crackers, Lower Sodium
Apple wedges


Line two 9-inch pie plates with plastic wrap and set aside.

In mixing bowl, combine first 3 ingredients (cream cheese through sour cream); beat at Medium speed until smooth.

Evenly divide beaten mixture among the 2 prepared pie plates, spreading evenly over the plastic wrap. Sprinkle with chopped pecans.

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.

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).

Before serving:  Remove outside plastic wrap. Invert onto pie plate, and carefully peel away remaining plastic wrap. If desired, garnish with pecan halves.

Serve with crackers and apple slices.

The Four Cheese Pâté recipe is from Southern Living 1989 Annual Recipes (Birmingham: Oxmoor House, 1989), 284.

Page Last Updated 26 March 2015

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