Blue Cheese and Dried Fruit Terrine

Name: Blue Cheese and Dried Fruit Terrine
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 10 servings
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

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Blue Cheese and Dried Fruit Terrine

1 Review

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

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.