Editor's Choice
Roquefort Terrine makes delicious spread

Sometimes blue cheese can be a bit strong, especially if it has aged in your refrigerator for a while. By combining it with butter, the flavor mellows. This spread is enhanced even more by the addition of chopped, toasted walnuts.

This recipe comes from the November 2000 issue of Gourmet magazine, adapted from The Palms, a restaurant in Greenville, S.C.

It’s simple to make and delicious on crackers or fresh bread. It can be made a few days ahead and chilled, covered.

Roquefort Terrine

6 ounces Roquefort, crumbled
4 ounces (1/2 cup) unsalted butter, softened
1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted
2 teaspoons coarsely ground black pepper

Puree half of the cheese with the butter in food processor. Transfer puree to a bowl and fold in remaining cheese, 1/4 cup walnuts and pepper. Spoon into a small crock and smooth the top. Chill, covered, at least 2 hours to allow flavors to blend.

Let terrine soften for about 30 minutes before serving and sprinkle top with remaining tablespoon of nuts. Makes about 1 1/4 cups, serving 10 as an hors d’oeuvre.

[back to top]