Cheese Pate Recipes
BLUE CHEESE PâTé
A creamy, mousse-y, savoury pâté for spreading on bread, crackers and nibbles.
Provided by Nancy Anne Harbord
Number Of Ingredients 9
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.
PATE
Easy to prepare and great at parties. Chicken liver may be used instead of braunschweiger. Spread on crackers with your favorite cheeses.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 1 g, Cholesterol 40.9 mg, Fat 8.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 209.4 mg, Sugar 0.1 g
THREE CHEESE PâTé
This pâté is made with three different cheeses, which gives it a rich, creamy flavor. It's also an easy recipe to make!
Provided by Cook It Simply
Categories Accompaniments Pate
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 2 g, Protein 25 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 115 mg, Sodium 599 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 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.
GARLIC & HERB CHEESE PATE
This is one of those so-good-you-can't-stop-eating-it party nibbles; you might even want to double the recipe. Use any combination of herbs you like; I like fresh thyme and parsley but oregano, chives or basil could be used, too. I like this served with whole-grain crackers or crispy breadsticks.
Provided by EdsGirlAngie
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1544.2, Fat 132.3, SaturatedFat 77.1, Cholesterol 412.4, Sodium 3131.9, Carbohydrate 19.6, Fiber 1.2, Sugar 9.7, Protein 72.3
CURRIED CHEESE PATE
This is THE most fabulous party appetizer. I had this at an after holiday party and it was by far the most requested recipe (my Recipe #163601 was the second!) Be sure to make ahead because it should chill at least 4 hours.
Provided by KelBel
Categories Spreads
Time 4h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Blend pate ingredients together until combined.
- Line an 8" cake pan with plastic wrap and fill pan with cheese mixture. Cover with plastic wrap and chill 4 hours.
- NOTE: Can be frozen at this point. Defrost at room temperature before proceeding.
- Unmold pate on a large platter. Pour chutney over, then sprinkle with peanuts, onions, and coconut.
- Serve with crackers. ENJOY!
Nutrition Facts : Calories 225.4, Fat 18.6, SaturatedFat 11, Cholesterol 46, Sodium 268.9, Carbohydrate 3.8, Fiber 0.9, Sugar 1, Protein 7.1
LIVER AND BLUE CHEESE PâTé
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
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.
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