Recipe courtesy of Laura Calder
Blue Cheese and Dried Fruit Terrine
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 300
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 66
- Sodium
- 934
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
Ingredients
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
Directions
- 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.