Four Cheese Pate

Recipe Ingredients

1 oz	28g	Cream cheese - (1 to 8), softened
2 tablespoons	30ml	Milk
2 tablespoons	30ml	Sour cream
2 oz	56g	Cream cheese - (2 to 8), softened
21 1/2 oz	610g	Camembert cheese - at room temperature
1 oz	28g	Crumbled blue cheese - (1 to 4), at room temperature
1 cup	146g / 5.1oz	Swiss cheese - (4oz) grated
1/2 cup	73g / 2.6oz	Toasted and chopped pecans

Recipe Instructions

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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