Best 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.

CHICKEN LIVER AND BLUE CHEESE PATE

Steps:

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

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.

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.

AULD ALLIANCE: FRENCH ROQUEFORT CHEESE AND SCOTCH WHISKY PATE

Steps:

• Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
• Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
• Serve the pâté with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!

BLEU CHEESE PATE

Steps:

• Process the cheese, butter and port until smooth.
• Mix in the mayonnaise and black pepper.
• Spoon into 4 individual ramekins and press a pecan half on top of each.
• Cover and chill until needed.

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.

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.

HAM, COUNTRY PATE, AND CHEESE PLATTER

Steps:

• Arrange cheeses and pate on a cutting board or platter. Place cornichons and mustard in ramekins and add to board or platter. Wrap a slice of ham around each of several bread sticks and add to platter. Tuck in grapes among cheese and ham wrapped bread sticks. Add cut bread to the platter, soft cheese spreaders and a cheese knife and serve the board or platter by passing at the table.

SALMON PATE (CHEESE SPREAD)

Steps:

• Place pecans in a food processor and grind until minced. Add all other ingredients to the food processor bowl and blend until smooth. Chill for at least 2 hours (for horseradish flavor to "bloom"). Serve with your favorite cracker.

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.

CURRIED CHEESE PATE

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!

CHUTNEY GLAZED CHEESE PâTé

Steps:

• Blend cream cheese with the shredded cheese until well mixed. Do this by hand or in a food processor using a plastic blade.
• Mix in the sherry, curry powder and salt until well blended.
• Shape into a cake, about 5 inches in diameter, onto serving plate. Cover and chill at least 1 hour or as long as overnight.
• Before serving, pile mango chutney and green onions on top. Surround with crisp sesame or whole wheat crackers. Guests can either dip into the cheese or spread it with a knife.

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.

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.

PESTO-SUN-DRIED TOMATO CHEESE PATE

Steps:

• You can use 4 small ceramic bowls or one larger ceramic or glass bowl. Cover the bowl(s) with plastic wrap, making sure the plastic wrap is pushed down into the bowl and still hangs over the side. Be generous. Spread 1/3 of the cream cheese into the bowl. Add the pesto filling and spread over the cream cheese. Add another 1/3 of the cream cheese over the pesto filling. Now add the sun-dried tomato mixture on top of the cream cheese. Add the rest of the cream cheese over top of the sun-dried tomato filling. Take the plastic wrap hanging over the bowl and cover the mixture. Put bowl into the fridge for at least one hour. Take out of the fridge, open the plastic wrap, and turn bowl over onto a nice serving platter. Remove the plastic wrap and serve with crackers, pita or cut up baquettes.

SUN-DRIED TOMATO AND GOAT CHEESE PATE

Steps:

• Place two thrids of the tomatoes and the goat cheese in a food processor and blend until almost smooth.
• Add remaining tomatoes and blend to break them up, but allow them to remain textured.
• Transfer to a bowl and stir in the nuts.
• To serve, sprinle with fresh basil on top of the pate and serve with a baguette.

SPICY PEPPER CHEESE - "PâTé OF THE SOUTH"

Steps:

• Microwave VELVEETA in large microwaveable bowl on HIGH 45 sec. or until melted, stirring after 30 sec.
• Add remaining ingredients; beat with mixer until blended.

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.

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