ROQUEFORT TERRINE
Categories Food Processor Cheese No-Cook Cocktail Party Blue Cheese Walnut Fall Chill Gourmet
Yield Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Number Of Ingredients 5
Steps:
- 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.
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THE HOOD CHICKS
[email protected]This terrine looks amazing! I can't wait to try it.
Teresa Swanson
[email protected]I would love to try this recipe, but I'm allergic to walnuts. Do you think I could substitute another nut, like almonds or pecans?
Kelley Papagna
[email protected]This recipe is a keeper! I'll definitely be making it again.
AME WebTech
[email protected]The terrine was a bit dry. I think I overcooked it slightly.
Pierce Colvin
[email protected]I found this terrine to be a bit too rich for my taste. I think I would have preferred it with a milder cheese.
shankar sherpa
[email protected]This terrine is a bit time-consuming to make, but it's worth the effort. It's a show-stopping dish that's perfect for a special occasion.
Ergo Fargo
[email protected]I love the combination of flavors in this terrine. The Roquefort is rich and tangy, and the walnuts add a nice crunch.
sammh sizzoh
[email protected]This was my first time making a terrine, and it was surprisingly easy! The instructions were clear and concise, and the results were delicious.
Full Spectrum Painting
[email protected]I've made this terrine several times now, and it always turns out perfectly. It's a great dish to serve for a special occasion.
Mia Gilmatam
[email protected]This recipe was a hit! The terrine was creamy, flavorful, and elegant. My guests raved about it.