Chevre pate

Yield: 1 Cup

Measure Ingredient
4 ounces Chevre cheese
2 tablespoons Margarine or butter, softened
2 tablespoons Milk
¼ teaspoon Paprika
\N dash Ground red pepper
¼ cup Chopped pecans
2 tablespoons Chopped ripe olives
24 \N Toasted rye crackers

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.

Source: Betty Crocker's Cookbook, 6th Edition

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