Wednesday, December 19, 2007

Cheese Pate Appetizer

If you like cheese balls, you will love this savory cheese pate.

It's no-cook, no-bake, and easy.


  • 3 (8-ounce) packages cream cheese, softened, divided use
  • 2 tablespoons milk
  • 2 tablespoons sour cream
  • 3/4 cup chopped pecans
  • 4 ounces Brie or Camembert, rind removed, softened
  • 1 cup shredded Swiss cheese
  • 4 ounces crumbled blue cheese
  • 1/2 cup pecan halves, for garnish


Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap.

Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.

Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top.

Let cheese plate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.

Yield: 16 to 20 servings

ps.....................your choices of cheese depend on your taste, however cream cheese must be used as the base. Low fat cheeses and sour cream is OK.



1 comment:

Bee said...

This sounds good! And easy, even I couldn't mess this up.