Roquefort Pavee with an Apple Compote and Toasted Croutons
- 12 ounces Roquefort blue cheese, at room temperature
- 1/2 cup creme fraiche
- 1/4 cup white wine
- 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
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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