Cheese Pate Recipes

BLUE CHEESE PâTé

Steps:

• Beat the soft cheese with the cream and wine until smooth (I used the metal blade of a food processor).
• Add the rest of the ingredients, blend again and season to taste with nutmeg, salt and pepper.
• Fill small receptacles (teacups, egg cups, ramekins, etc.) tightly with the mixture, right to the top, and smooth with the flat side of a knife.
• Chill for at least two hours until the mixture is firm (but not hard) and the flavours have fully developed - it is better if left overnight.

GARLIC & HERB CHEESE PATE

Steps:

• Melt butter in a small skillet and saute garlic and green onions together for about 5 minutes, until softened.
• Cool.
• Combine the soft cream cheese with the cooled garlic and green onions, then mix in the herbs and Parmesan or Romano.
• Cover and chill until ready to serve.
• Serve with wholegrain crackers or breadsticks; also good with bagel chips or melba toast.

CHEESE PATE

Steps:

• Lightly oil a 6 x 4 loaf pan. Line with plastic wrap, leaving a 2 inch overhang on each side. Beat the cream cheese in med bowl to soften. Beat in the herb seasoning and s&p. Spread 1/3 of the cream cheese mixture evenly in the prepared pan. Top with the Gruyere and pecans. Spread with another 1/3 of cream cheese mix, then with the blue cheese, parsley and bacon. Top with remaining cream cheese mix. Press down firmly. Cover with overhanging plastic wrap and refrigerate overnight. Invert onto a serving platter and remove plastic. Bring to room temp, garnish with parsley and serve with cracks.