Thanks for your comment Linda! The mention of cream cheese in the introduction was to give a sense of the creamy texture you can expect from the pâté, much like the smoothness you’d find in dishes with cream cheese. However, the recipe itself uses heavy cream instead to achieve this creaminess. Sorry for any confusion, and I hope you love the recipe once you try it!

Hey Janna, it’s optional, but for a deeper flavor you could roast a garlic bulb with olive oil. Just wrap the garlic bulb in aluminum foil and drizzle it with olive oil. Set your oven to 400°F and roast your garlic for around 20 minutes, until it’s fragrant and soft. I hope you’ll like the recipe, it is viral on Pinterest for years now.

Hey Lucine, pate will last up to a week in the fridge. It can last longer, but I cannot advise beyond the recommended time. You need to ensure that it’s wrapped up tightly. Let me know how it turned out, please.

Hey Alison, thank you for the feedback. This recipe is 4 servings.

It is easy and delicious. Let us know how it went. 🙂