This recipe was given to my brother Rick by a dental hygienist who worked for him until her retirement. She was a fantastic cook and served as a concierge at The Ritz Carlton in Palm Beach so she knows all about good food and excellent customer service. This is one of her favorite holiday appetizers. Rick makes it every year and serves it with sliced apples, grapes and ginger snaps. It is, to quote my baby brother, “The Cat’s Meow”. You can cut this recipe in half and it freezes well.
Ingredients:
1-8 oz pkg cream cheese, softened
2-TBS of milk
1 cup chopped pecans, toasted
2-8 0z pkgs cream cheese, softened
1-4 1/2 oz pkg camembert cheese, softened
1-4 oz pkg blue cheese
1 cup (4 oz) shredded swiss cheese
Garnishes: red and green grapes
apple wedges
ginger snaps
assorted crackers
Directions:
Line a lightly greased 8 inch round pan with plastic wrap, set aside.
Combine one pkg cream cheese and milk in a medium mixing bowl; beat at medium speed with an electric mixer until smooth.
Spread mixture into prepared pans; sprinkle evenly with chopped pecans. Make sure to spread to edge of pan so it will show when serving. Cover and chill.
Combine remaining two pkgs cream cheese, camembert cheese (including rine), blue cheese and swiss cheese in bowl. Beat until blended.
Spoon mixture over pecan layer, spreading to edge of pan. Cover and chill at least 4 hours or up to a week.
To serve, invert pate’ onto a serving plate; carefully remove plastic wrap. Garnish pate’ if desired. Serve with apple wedges, ginger snaps, or assorted crackers.
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