Recipe By : Cathy Ramey, Eat-L
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Camembert cheese -- cut into small cubes
1 cup Swiss cheese -- shredded
4 oz Blue cheese -- crumbled
3 pkg Cream cheese -- (24 oz) softened
2 Tablespoons Milk
2 Tablespoons Sour cream
1 1/4 cup Pecans -- chopped
Fresh parsley -- chopped
8 Granny Smith apples -- sliced and cored
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" 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.
- - - - - - - - - - - - - - - - - -
Per serving: 395 Calories; 30 g Fat (67% calories from fat);
20 g Protein; 13 g Carbs; 73 mg Cholesterol; 896 mg Sodium
