Four-Cheese Pate recipe

24 ounces cream cheese, softened, divided
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
2 cups pecan halves
Red and green apple slices
Crackers

In a mixing bowl, beat one package of cream cheese with milk and sour cream until smooth. Spread into a 9-inch pie plate lined with plastic wrap. Sprinkle with chopped pecans. In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3 to 4 days.

Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples and/or crackers.

Yields 16 to 20 servings.

Yield: 2 1/4 cups.