Roquefort Terrine
"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Food Processor
Cheese
No-Cook
Cocktail Party
Blue Cheese
Walnut
Fall
Chill
Gourmet
- 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
Step-by-step
- 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.
