"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!"
Cooks' note:
You can make terrine 3 days ahead and chill, covered.
Recipe information
Total Time
4 1/4 hr
Yield
Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Ingredients
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
Preparation
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.
