1  package (8 oz) cream cheese, softened

1  package (3 oz) cream cheese, softened

1  package (6 oz) chèvre (goat) cheese

1 1/2  tablespoons chopped fresh chives

2  tablespoons finely chopped yellow bell pepper

2  tablespoons finely chopped walnuts, toasted*

2  tablespoons chopped pitted Kalamata or Spanish olives

2  tablespoons freshly grated Parmesan cheese

1  jar (2 oz) diced pimientos, drained

Crackers or cocktail breads

 

Line three 6-ounce custard cups or molds with plastic wrap. In medium bowl, beat both packages of cream cheese and chèvre cheese with electric mixer on medium speed until smooth. In 3 small bowls, divide mixture into equal portions (about 2/3 cup each). Stir chives into one portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Sprinkle with bell pepper. Top with remaining chives mixture. Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture. Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half of mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate cheese mixtures in cups at least 24 hours but no longer than 3 days. Turn cups upside down onto serving plate; carefully remove cups and plastic wrap. Serve with crackers.