Blue Cheese and Fruit Terrine

By Soo Kim and The Test Kitchen

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This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	261261 cal
pro	11 g11g pro
total fat	18 g18g total fat
sat. fat	8 g8g sat. fat
carb	15 g15g carb
fibre	2 g2g fibre
chol	28 mg28mg chol
sodium	451 mg451mg sodium
potassium	251 mg251mg potassium
% RDI:	-
calcium	1818 calcium
iron	88 iron
vit A	1212 vit A
vit C	22 vit C
folate	99 folate

Preparation time: 25 minutes
Total time : 1-1/2 hours

Good-quality cheese pairs with nuts and dried fruit in this classic hors d'oeuvre. The only trick to this easy terrine is to gently mix the cheeses just until combined. You can use any blue-veined cheese, even if it's a softer, creamy cheese, such as Gorgonzola. Just make sure it's cold, and gently pull it apart instead of crumbling it.

Ingredients

10 oz blue cheese , crumbled10 10oz ozblue cheese, crumbled
1 pkg (5 oz/142 g) soft goat cheese , crumbled1 1pkg (5 oz/142 g) pkg (5 oz/142 g)soft goat cheese, crumbled
1/3 cup finely chopped dried apricots 1/3 1/3cup cupfinely chopped dried apricotdried apricots
1/4 cup finely chopped dried pears 1/4 1/4cup cupfinely chopped dried peardried pears
1/4 cup finely chopped prunes 1/4 1/4cup cupfinely chopped pruneprunes
2 tbsp liquid honey 2 2tbsp tbspliquid honey
4 tsp brandy 4 4tsp tspbrandy
3/4 tsp chopped fresh thyme 3/4 3/4tsp tspchopped fresh thyme
1 pinch pepper 1 1pinch pinchpepper
1/2 cup walnut halves 1/2 1/2cup cupwalnut halfwalnut halves
1/2 cup almonds 1/2 1/2cup cupalmondalmonds

Preparation

Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover top. Set aside.

In large bowl, combine blue cheese, goat cheese, apricots, pears and prunes. Drizzle with 4 tsp of the honey and the brandy; sprinkle with thyme and pepper. Gently toss to combine.

Scrape into prepared pan; fold plastic wrap overhang over top to cover completely. Press down gently to compact. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

Meanwhile, in skillet, toast walnuts and almonds over medium-low heat, shaking pan often, until fragrant, about 5 minutes. Let cool.

Turn out terrine onto cutting board and peel off plastic wrap; arrange on plate. Surround with nuts; drizzle with remaining honey.

Source : Canadian Living Magazine: December 2011