Four Cheese Pate Recipe - Cooking Index
Four Cheese Pate Recipe - Cooking Index
| 1 oz | Cream cheese - (1 to 8), softened | |
| 2 tablespoons | Milk | |
| 2 tablespoons | Sour cream | |
| 2 oz | Cream cheese - (2 to 8), softened | |
| 21 1/2 oz | Camembert cheese - at room temperature | |
| 1 oz | Crumbled blue cheese - (1 to 4), at room temperature | |
| 1 cup | Swiss cheese - (4oz) grated | |
| 1/2 cup | Toasted and chopped pecans |
As indicated, have all cheeses at room temperature. Shred Swiss cheese if necessary. Line pie plate with plastic wrap.
Combine 1st three ingredients and beat until smooth. Spread into pie plate. Sprinkle with nuts.
Combine remaining ingredients, including the rind of the Camembert and beat until smooth. Spread over pecans. Cover with plastic wrap and chill up to one week.
Evie's notes- I do not make this up this way. I combine all ingredients with the exception of the nuts and whip until smooth. In a 9 inch Springform, lined with plastic wrap, I place the pecans. Pour the rest of the cheese mixture and chill. Easy to remove and invert on plate. Expect applause! Also...cheddar cheese will work just as well as Swiss.
Source:
Cooking Secrets of the CIA
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