Recipe courtesy of Laura Calder

Blue Cheese and Dried Fruit Terrine

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  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Yield: 10 servings
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1 pound/450 g blue cheese, such as Roquefort or gorgonzola, at room temperature

8 ounces/225 g mascarpone cheese, at room temperature

1 tablespoon honey, optional

Freshly ground pepper

Handful chopped dried apricots

Handful currants

Handful chopped dried figs

Handful chopped green pistachios

Handful chopped toasted walnuts

Rustic country breads or crackers, for serving


  1. Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.
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