MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Four Cheese Pate
| Four Cheese Pate | Print |
Recipe By: Alice Morrow
Four Cheese Pate
Ingredients
- 1 (8-oz.) pkg. cream cheese, softened
- 2 T. milk
- 1 c. chopped roasted pecans
- 2 (8-oz.) pkgs. cream cheese, softened
- 1 (4 ½ -oz.) pkg. Camembert cheese, softened
- 1 (4-oz.) pkg. blue cheese
- 1 c. shredded Swiss cheese
- Red and Green grapes, garnish
Instructions
- Line an 8” round cake pan with plastic wrap that has been sprayed with PAM. Set aside.
- Combine 1 pkg. cream cheese and milk in a mixing bowl. Beat with electric mixer until smooth.
- Spread mixture into prepared cake pan. Sprinkle the chopped pecans evenly over the mixture. Cover and chill.
- Combine remaining cream cheese, Camembert (with rind), blue cheese and Swiss in a mixing bowl. Beat until blended.
- Spoon mixture over the pecan layer, spreading to the edge. Cover and chill for at least 6 hours or up to a week.
- To serve, invert the cake pan onto a serving platter. Carefully, remove plastic wrap.
- Garnish and serve with apple/pear wedges, gingersnaps or assorted crackers.
Notes
*****You can change up the nuts. Also add pesto or sun-dried tomato paste, etc. for different layers.
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