1 (8 oz.) pkg. cream cheese, softened
2 tbsp. Half & Half cream
2 tbsp. sour cream
1 c. pecans, toasted and chopped
2 (8 oz.) pkg. cream cheese, softened
1 (4-1/2 oz.) Camembert cheese, softened
1 (4-1/2 oz.) pkg. crumbled blue cheese, softened
1 c. (4 oz.) grated Swiss cheese, softened
Pecan halves
D'anjou pears and Granny Smith apples, halved, cored and cut lengthwise into thick slices

Line a 9-inch pie plate with plastic wrap and set aside. Combine first 3 ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Spread into pie plate; sprinkle with chopped pecans.

Combine remaining cream cheese, Camembert blue cheese and Swiss cheese in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Spoon into pie plate and spread to edge.

Cover with plastic wrap and chill up to 1 week. Garnish pate with pecan halves and fresh herbs (flat-leaf parsley and French thyme). Serve with pears and apple wedges.