Roquefort Terrine Recipe
- 6 ounces Roquefort, crumbled
- 1 stick (1/2cup) unsalted butter, softened
- 1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted
- 2 teaspoons coarsely ground black pepper
- Accompaniment: baguette toasts or crackers
- 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.
