Layered Cheese Pate Recipe
Are you looking for a compelling Layered Cheese Pate recipe? Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
2 (8-ounce) packages cream cheese, softened
1 1/4 teaspoons dried Italian seasoning
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup finely chopped pecans
3/4 cup chopped fresh parsley, divided
1 (3-ounce) package Roquefort cheese
crumbled Fresh spinach leaves
Directions
Combine cream cheese, Italian seasoning, and pepper in a mixing bowl, beat at medium speed of an electric mixer until smooth.
Line a lightly oiled 6- x 4- x 2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on each side.
Carefully spread about one-third of cream cheese mixture in loafpan, smoothing to corners of pan.
Next, layer Gruyere cheese and chopped pecans, top with half of remaining cream cheese mixture.
Then layer 1/2 cup parsley and Roquefort cheese, top with remaining cream cheese mixture, pressing mixture firmly.
Cover with overhanging plastic wrap, and allow cheese loaf to chill at least 8 hours.
To unmold, lift cheese loaf out of pan using the plastic wrap, and invert onto a serving plate lined with a bed of spinach.
Remove plastic wrap, and sprinkle loaf with remaining 1/4 cup chopped parsley.
Let cheese loaf come to room temperature before serving.
Serve with crackers.
Line a lightly oiled 6- x 4- x 2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on each side.
Carefully spread about one-third of cream cheese mixture in loafpan, smoothing to corners of pan.
Next, layer Gruyere cheese and chopped pecans, top with half of remaining cream cheese mixture.
Then layer 1/2 cup parsley and Roquefort cheese, top with remaining cream cheese mixture, pressing mixture firmly.
Cover with overhanging plastic wrap, and allow cheese loaf to chill at least 8 hours.
To unmold, lift cheese loaf out of pan using the plastic wrap, and invert onto a serving plate lined with a bed of spinach.
Remove plastic wrap, and sprinkle loaf with remaining 1/4 cup chopped parsley.
Let cheese loaf come to room temperature before serving.
Serve with crackers.
