Four-Cheese Pate

Yield: 16 to 20 servings

Ingredients

• 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

Instructions

1. In a mixing bowl, beat one package cream cheese with milk and sour cream until smooth. Spread into a 9-inch pie plate lined with plastic wrap. Sprinkle with chopped pecans.
2. 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.
3. Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top.
4. Serve with apples and/or crackers.