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.

FOUR-CHEESE PATE

Steps:

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

CREAM CHEESE PATE

Steps:

• In oiled black iron skillet place the chicken livers and lay the bacon across top of livers single layer to cover the livers, then broil for 10 minutes, then bake about 10 more minutes or until livers are done and bacon is lightly crisp - set aside to cool
• cut cream cheese into small chunks, and let it soften by leaving out of refrigerator for about 30 minutes, then when livers and bacon are cool, put in food processor and add the other ingredients and process to smooth spread.
• serve with crackers, chips, or bread

PATE

Steps:

• In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

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.

THREE CHEESE PâTé

Steps:

• Place the cheeses in a bowl and mix well.
• Add, the soured cream, chives and coriander and cream together until smooth. Season to taste.
• Spoon into 4 ramekin dishes and chill. Serve with crisp rolls, melba toast or savoury biscuits.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

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.