Best 9 Cheese Pate Recipes

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Indulge in a delectable journey of flavors with our curated collection of cheese pâté recipes. Embark on a culinary adventure as we explore a diverse range of pâté creations, each boasting unique ingredients and tantalizing taste sensations. From the classic French pâté de campagne to the vibrant flavors of a sun-dried tomato pâté, our recipes offer a symphony of textures and aromas that will captivate your palate. Discover the art of crafting a smooth and creamy pâté, perfected with a touch of elegance and sophistication. Elevate your culinary repertoire with our expertly crafted cheese pâté recipes, perfect for any occasion, whether it's an intimate gathering or a grand celebration.

Here are our top 9 tried and tested recipes!

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS



Pâte à Choux for Cheese Puffs and Cream Puffs image

Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield About 60 bite-size puffs

Number Of Ingredients 8

1 stick unsalted butter (8 tablespoons, or 1/4 pound), in 1-inch chunks
1/2 teaspoon salt
1 cup all-purpose flour (135 grams)
4 whole eggs, and 1 egg lightly beaten for glaze
Pinch cayenne
Pinch freshly grated nutmeg
Black pepper, to taste
4 ounces grated cheese, like Comté or Gruyère

Steps:

  • Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
  • Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
  • Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
  • Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams

LIVER AND BLUE CHEESE PâTé



Liver and Blue Cheese Pâté image

Provided by Larry Leichtman

Categories     Cheese     Poultry     Appetizer     Sauté     Bon Appétit     Arizona     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 cups

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
1 pound chicken livers, halved, trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crumbled

Steps:

  • Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

FOUR-CHEESE PATE



Four-Cheese Pate image

This impressive and festive-looking cheese spread is simple to put together and never fails to get raves at parties. Before I retired. I looked for recipes like this that can be prepared way ahead. - Jeanne Messina, Darien, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 16-20 servings.

Number Of Ingredients 9

3 packages (8 ounces each) cream cheese, softened, divided
2 tablespoons whole milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Brie cheese, rind removed, softened
1 cup shredded Swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves
Red and green apple slices or cracker

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.

Nutrition Facts : Calories 152 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

FOUR-CHEESE PATE



Four-Cheese Pate image

I make this impressive spread a lot for holidays, parties, birthdays, etc. It makes a lot, but it all always gets eaten!! You can make it several days in advance, too.

Provided by Wildflour

Categories     < 30 Mins

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 9

3 (8 ounce) packages cream cheese, softened
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces brie cheese, rind removed, softened
1 cup shredded swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves
red apples or green apple, slices

Steps:

  • In a mixing bowl beat 1 pkg. cream cheese with milk and sour cream til smooth.
  • Spread into a 9" pie plate lined with plastic wrap.
  • Sprinkle with chopped pecans.
  • In mixing bowl, beat Brie, swiss, blue cheese and remaining cream cheese til thoroughly combined.
  • Gently spread over chopped pecans smoothing top flat.
  • 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 around edge.
  • Serve with crackers or apples.

Nutrition Facts : Calories 302.8, Fat 28.8, SaturatedFat 14.8, Cholesterol 70.7, Sodium 302.9, Carbohydrate 3.2, Fiber 0.8, Sugar 0.6, Protein 9.5

SALMON-CREAM CHEESE PATE



Salmon-Cream Cheese Pate image

Make and share this Salmon-Cream Cheese Pate recipe from Food.com.

Provided by Tebo3759

Categories     Spreads

Time 10m

Yield 1 cups

Number Of Ingredients 10

1 small onion, peeled and quartered
8 ounces softened cream cheese
1 can salmon, skinned and boned
2 -3 tablespoons lemon juice
1 tablespoon horseradish
2 teaspoons dill (seeds if possible)
1/4 cup parsley
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce, dash of tobasco also
salt and pepper

Steps:

  • Mince onion in food processor.
  • Add remaining ingredients.
  • Blend with off/on turns then let run until smooth.
  • Refrigerate overnight.
  • Good with raw vegetables, crackers or Melba toast.
  • Can also shape and cover with parsley or chopped nuts.

AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE



Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate image

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotland's most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and France's shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in France's armies and the pick of finest French wines! The preparation time includes the chilling time.

Provided by French Tart

Categories     Spreads

Time 2h

Yield 4 serving(s)

Number Of Ingredients 3

350 g fourme d'ambert cheese
Scotch whisky
fresh ground black pepper, to taste

Steps:

  • Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste.
  • Now add the whisky drop by drop, and stir into the creamed blue cheese.
  • Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream.
  • Season with freshly ground black pepper to taste and pack into ramekins.
  • Chill well before serving and serve either as an unusual pâté for a starter or as a savoury dish to end a meal.
  • Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.

FOUR CHEESE PATE



FOUR CHEESE PATE image

Categories     Cheese     Appetizer     No-Cook

Number Of Ingredients 8

1 - 8-oz. pkg cream cheese, softened
2 T. milk
1 cup chopped pecans, toasted
2 - 8-oz. pkg cream cheese, softened
4 1/2 oz. Brie (or Camembert)softened
4 oz. Blue Cheese
1 cup shredded Jarlesburg
1 bottle Bronco Bob's Roasted Raspberry Chipolte Sauce (for topping)

Steps:

  • 1. Line lightly greased 8 inch round cake pan (or smaller individual containers)with plastic wrap. 2. Mix 8 oz. cream cheese with milk and spread in pan. 3. Sprinkle with pecans. 4. Combine next 4 ingredients in large bowl. Best to mix with hands. 5. Press into mold and spead evenly. 6. Cover and chill at least 4 hours...up to 1 week. Or can freeze. 7. To serve: Invert on serving plate and pour Chipolte Sauce evenly. Garnish: Grapes and crackers.

CHEESE PATE



CHEESE PATE image

Categories     Cheese     Appetizer

Yield 8 to 10

Number Of Ingredients 9

2 8 oz pkg cream cheese
1 1/2 tsp dried italian herb seasoning
s&p to taste
1/2 cup shredded Gruyere cheese
1/4 cup finely chopped pecans
3 oz blue cheese, crumbled
1/2 cup chopped parsley
1/2 cup crumbled crisply cooked bacon
Assorted crackers

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.

PARTY AND HOLIDAY FOUR-CHEESE PATE (EASY)



Party and Holiday Four-Cheese Pate (easy) image

One of my favorite "fancy dancy" dishes to make for parties, potlucks, holidays and such! Very easy to make and so very good! Rich and creamy and wonderful on fresh apple slices or crackers. This feeds a small crowd, but leftovers keep very well in the fridge. ;) Enjoy! :D (Photo from Taste of Home)

Provided by Kelly Williams

Categories     Spreads

Time 15m

Number Of Ingredients 9

3 (8 oz.) pkgs. cream cheese softened, divided
2 Tbl. milk
2 Tbl. sour cream
3/4 cup chopped pecans, more if needed
4 oz. brie cheese, rind removed, softened
1 cup (4 oz.) shredded swiss cheese
4 oz. crumbled blue cheese
1/2 cup pecan halves
red and green apple slices and/or crackers

Steps:

  • 1. In a bowl, beat one package of cream cheese with milk and sour cream until smooth. Spread into a 9" 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. Don't forget to put out a little appetizer knife, too.

Tips:

  • Choose high-quality ingredients: The quality of your ingredients will directly impact the flavor of your pâté. Use the best cheese, butter, and spices you can find.
  • Make sure your cream cheese is softened to room temperature before using it. This will help it mix smoothly with the other ingredients.
  • If you don't have a food processor, you can chop the cheese and ham by hand. Just be sure to do it finely so that the pâté has a smooth texture.
  • If you want to make a pâté with a different flavor, try using a different type of cheese or ham. You could also add other ingredients, such as herbs, spices, or nuts.
  • Serve your pâté with crackers, bread, or fruit. It's also a great addition to a cheeseboard.

Conclusion:

Cheese pâté is a delicious and versatile appetizer that can be enjoyed in many different ways. It's easy to make and can be tailored to your own taste preferences. Whether you're serving it as a party appetizer or enjoying it as a snack, cheese pâté is sure to be a hit.

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