Recipe - Cheese Torte And Fresh Fruit

4 ounce Camembert cheese, cut into
small cubes
1 cup Shredded Swiss cheese
4 ounce Blue cheese, crumbled
3 pack (8oz.) cream cheese,
softened
2 tablespoon Milk
2 tablespoon Dairy sour cream
1 One fourth cup Chopped pecans
Chopped fresh parsley
6 Granny Smith apples, cut or sliced up
and cored (up to 8)

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 9in. 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 23 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. Serves 1216.
Posted to EATL Digest 03 Sep 96

From: Catherine F Ramey rameycf@MAIL.AUBURN.EDU

Date: Wed, 4 Sep 1996 08:31:32 0500