Active Time

　　15 min

　　Total Time

　　4 1/4 hr

　　"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

　　

Ingredients

Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)

　　6 ounces Roquefort, crumbled

　　1 stick (1/2cup) unsalted butter, softened

　　1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted

　　2 teaspoons coarsely ground black pepper

　　Accompaniment: baguette toasts or crackers

　　

Step 1

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.

　　

Step 2

Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

　　Cooks' note:

　　You can make terrine 3 days ahead and chill, covered.