From Paulette Vickery's Recipe Collection

Layered Three Cheese Spread

appetizers

7 oz gouda cheese, or 2 cups
1/4 cup chopped fresh basil leaves
3 tablespoon milk
8 oz cream cheese, softened
1 cup walnuts, toasted, chopped
1/4 teaspoon black pepper
8 oz sharp chedar cheese, 2 cups
1/4 cup sesami seeds, toasted
1/2 teaspoon paprika
3 oz cream cheese, optional
1/2 cup walnut halves, optional

Line loaf pan with plastic wrap. In large bowl or food processor, beat grated Gouda cheese, chopped basil, and 1 tbsp milk until smooth. Spread mixture in even layer in prepared loaf pan. In bowl, stir 8 ounce package cream cheese, chopped walnuts, and pepper to mix well. Spoon over Gouda mixture in loaf pan. Beat chedar, sessami seeds, paprika, and remaining 2 tbsps milk to blend well. Spoon over cream cheese mixture, smoothing into even layer. Refrigerate covered, at least one hour, and up to four days until firm. To serve, loosen loaf from pan by inserting thin metal spatula between plastic wrap and sides of pan. Invert loaf onto serving platter. Peel off plastic wrap. Using spatula carefully smooth top and sides of loaf. If using optional 3 ounce package of cream cheese, spoon into pastry bag fitted with rosette tip. Pipe decoratively over top of loaf. Garnish with walnut halves if desired. Makes 24 servings.

Yield: 24 servings





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