Best 9 Cheese Pate Recipes

PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS

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.

LIVER AND BLUE CHEESE PâTé

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

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.

SALMON-CREAM CHEESE PATE

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.

FOUR-CHEESE PATE

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.

AULD ALLIANCE: POTTED FRENCH BLUE CHEESE AND SCOTCH WHISKY PATE

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

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

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)

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.