Roquefort Pavee with an Apple Compote and Toasted Croutons

Total Time:
6 hr 25 min
6 hr 15 min
10 min

6 to 8 servings

  • 12 ounces Roquefort blue cheese, at room temperature
  • 1/2 cup creme fraiche
  • 1/4 cup white wine
  • Salt
  • Freshly ground white pepper
  • 4 ounces toasted walnuts
  • 1 tablespoon butter
  • 2 cooking apples, such as Granny Smith, cored and julienne
  • Freshly ground black pepper
  • 2 tablespoons light brown sugar
  • 1 recipe Toasted Croutons, recipe follows
  • Parsley
  • In a mixing bowl, combine the cheese, creme fraiche, and wine. Season with salt and pepper. Mix well. Fold in the walnuts. Line a 5 1/2 by 4 1/2 by 2-inch porcelain faceted terrine mold or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches.

  • Spoon the cheese mixture into the mold. Fold the plastic wrap over the terrine and cover tightly. Refrigerate for at least 6 hours or up to 1 week.

  • In a large saute pan, over medium heat, melt the butter. Add the apples. Season with salt and pepper. Saute until tender, about 1 minute. Sprinkle the sugar over the apples and continue to saute for 2 minutes. Remove from the heat and cool completely.

  • Remove the terrine from the refrigerator and carefully open the plastic wrap. Invert it onto a serving platter and remove the plastic wrap. Spoon the Apple Compote on top of the terrine. Lay the croutons around the terrine and serve. Garnish with parsley.

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