Gorgonzola Pate with Chives, Parsley and Cream
1 pkg. gorgonzola or other blue veined cheese (8 oz)
1 pkg. cream cheese, softened (8 oz)
1/2 cup cream
1/4 cup sour cream
2 T. chopped chives
2 t. chopped parsley
1/8 t. garlic powder
Place all ingredients in a food processor bowl, and blend until mixture is smooth.
Pour mixture into a buttered 10" glass pie plate and bake at 325 for about 40 minutes or until pate is set, do not overbake.
Allow to cool and then refrigerate for several hours. Overnight is good, too.
To serve, place on a beautiful silver platter with a lovely array of crackers and thin slices of bread.
Spread top of pate with a thin layer of sour cream and sprinkle heavily with finely mined chives.
Will serve 12 as an appetizer.
This can be prepared 2 days earlier and stored in the refrigerator.
Leftover pate can be used for sandwiches or snacks, Do not freeze.
The important point to remember is not to overbake the pate.
To test, insert a cake tester in center and it should come out clean.
Pate will firm up in the refrigerator.
Pairs Well With
Notes from the cookbook: What do you do with 8 oz. of Gorgonzola that the children have decided "no way" to taste? Whip it into this very unusual and very delicious cheese pate, I say. The end result is a beautiful cheese spread, mildly tempered with the cream cheese and subtly flavored with chives and parsley. This is an outstanding appetizer, served with thin slices of crusty brad or crackers for spreading. Of course. A Gougere with a full bodied wine will herald a party.