Remove rind from cheese and let stand until room
temperature.
Place cheese, margarine, milk, paprika and red pepper
in blender container. Cover and blend on high speed,
stopping blender occasionally to scrape sides, until
smooth, about 1 minute. Stir in pecans and olives.
Cover and refrigerate until firm, about 2 hours.
Garnish with pecan halves and chopped ripe olives if
desired. Serve with crackers. 1 cup pate (2 ts pate
per cracker per serving); 60 calories per serving.
