Four Cheese Pate

• 1 - 8-oz. pkg cream cheese, softened
• 2 T. milk
• 1 cup chopped pecans, toasted
• 2 - 8-oz. pkg cream cheese, softened
• 4 1/2 oz. Brie (or Camembert)softened
• 4 oz. Blue Cheese
• 1 cup shredded Jarlesburg
• 1 bottle Bronco Bob's Roasted Raspberry Chipolte Sauce (for topping)

1. 1. Line lightly greased 8 inch round cake pan (or smaller individual containers)with plastic wrap.
2. 2. Mix 8 oz. cream cheese with milk and spread in pan.
3. 3. Sprinkle with pecans.
4. 4. Combine next 4 ingredients in large bowl. Best to mix with hands.
5. 5. Press into mold and spead evenly.
6. 6. Cover and chill at least 4 hours...up to 1 week. Or can freeze.
7. 7. To serve: Invert on serving plate and pour Chipolte Sauce evenly.
8. Garnish: Grapes and crackers.

cream cheese, milk, pecans, cream cheese, blue cheese, jarlesburg

Taken from www.epicurious.com/recipes/member/views/four-cheese-pate-50028908 (may not work)