Layered Cheese Pate

• 2 (8 ounce) packages cream cheese
• 2 -3 tablespoons fresh herbs of choice
• 14 teaspoon pepper, freshly ground
• 12 cup gruyere cheese or 12 cup cheddar cheese, shredded
• 14 cup pecans, finely chopped
• 34 cup fresh parsley, chopped and divided
• 1 (3 ounce) package Roquefort cheese, crumbled
• fresh spinach leaves

1. Combine cream cheese, herbs, and pepper in mixing bowl.
2. Beat at medium speed until smooth.
3. Line a lightly oiled loaf pan with plastic wrap, leaving a 2" overhang on each side.
4. Carefully spread 1/3 of cream cheese mixture in loaf pan, smoothing to corners.
5. Add layer of gruyere cheese and pecans.
6. Top with next 1/3 of cream cheese mixture.
7. Add layer of roquefort cheese and 1/2 cup chopped parsley.
8. Top with remaining cream cheese mixture, packing firmly.
9. Cover with plastic wrap overhang and chill at least 8 hours.
10. To unmold, lift out of pan with plastic wrap.
11. Invert onto plate lined with spinach leaves.
12. Remove plastic wrap and sprinkle with remaining fresh parsley.

cream cheese, choice, pepper, gruyere cheese, pecans, fresh parsley, cheese, fresh spinach leaves

Taken from www.food.com/recipe/layered-cheese-pate-233946 (may not work)