Cheese torte and fresh fruit

1 Servings

Ingredients

Quantity Ingredient
4 ounces Camembert cheese, cut into small cubes
1 cup Shredded Swiss cheese
4 ounces Blue cheese, crumbled
3 packs (8-oz.) cream cheese, softened
2 tablespoons Milk
2 tablespoons Dairy sour cream
1¼ cup Chopped pecans
Chopped fresh parsley
6 Granny Smith apples, sliced and cored (up to 8)

Directions

Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly.

Refrigerate 2-3 days before serving. Flavor is better if kept up to a week.

To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. Serves 12-16.

Posted to EAT-L Digest 03 Sep 96 From: Catherine F Ramey <rameycf@...> Date: Wed, 4 Sep 1996 08:31:32 -0500

Related recipes