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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
- 10 oz blue cheese crumbled
- 1 pkg (5 oz/142 g) soft goat cheese crumbled
- 1/3 cup finely chopped dried apricot
- 1/4 cup finely chopped dried pear
- 1/4 cup finely chopped prune
- 2 tablespoons liquid honey
- 4 teaspoons brandy
- 3/4 teaspoons chopped fresh thyme
- 1 pinch pepper
- 1/2 cup walnut halves
- 1/2 cup almond
MethodLine 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.
Nutritional facts Per serving: about
- Sodium 451 mg
- Protein 11 g
- Calories 261.0
- Total fat 18 g
- Potassium 251 mg
- Cholesterol 28 mg
- Saturated fat 8 g
- Total carbohydrate 15 g
- Iron 8.0
- Folate 9.0
- Calcium 18.0
- Vitamin A 12.0
- Vitamin C 2.0