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Four Cheese Pate Recipe - Cooking Index

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Four Cheese Pate

Type: Cheese, Eggs
Courses: Dips and Spreads, Starters and appetizers
Serves: 1 people

Recipe Ingredients

1 oz 28gCream cheese - (1 to 8), softened
2 tablespoons 30mlMilk
2 tablespoons 30mlSour cream
2 oz 56gCream cheese - (2 to 8), softened
21 1/2 oz 610gCamembert cheese - at room temperature
1 oz 28gCrumbled blue cheese - (1 to 4), at room temperature
1 cup 146g / 5.1ozSwiss cheese - (4oz) grated
1/2 cup 73g / 2.6ozToasted 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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