Roquefort Terrine
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
- 2 teaspoons coarsely ground black pepper
- 6 ounces roquefort, crumbled
- 1 stick (1/2cup) unsalted butter, softened
- 1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted
- accompaniment: baguette toasts or crackers
- Carbohydrate 1 g(0%)
- Cholesterol 40 mg(13%)
- Fat 17 g(26%)
- Fiber 0 g(1%)
- Protein 4 g(9%)
- Saturated Fat 9 g(47%)
- Sodium 309 mg(13%)
- Calories 169
Preparation Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend. Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts. Cooks' note:You can make terrine 3 days ahead and chill, covered.
Preparation Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend. Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts. Cooks' note:You can make terrine 3 days ahead and chill, covered.
