Three Cheese-Cheese Pâté

Directions:

1. Combine cream cheese, Italian seasoning, and pepper.  Beat at medium speed with mixer until smooth.
2. Line a lightly oiled  6x4x2″ loaf pan with plastic wrap, leaving a 2″ overhang on each side.
3. Spread 1/3 of the cream cheese mixture in the loaf pan, smoothing to corners.
4. Combine the grated Gruyere cheese & pecans, spread on top of the cream cheese layer.
5. Top the Gruyere cheese layer with 1/2 of the remaining cream cheese mixture.
6. Top with 1/2 cup parsley then Roquefort cheese.
7. Last layer will be the remaining cream cheese mixture.
8. Press firmly- cover with overhanging plastic wrap and chill for at least 8 hours.
9. Remove wrap and sprinkle with remaining parley.  Let come to room temperature before serving.
10. Serve with crackers or toasted baguettes.

Note:  I always hope that I have leftovers of this dish so I can serve this over hot steaming pasta.  Delicious!