A wonderful blue cheese terrine. Because of it's richness, I don't recommend serving at as a dinner course, but as an appetizer paired with some Zinfandel wine.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Blue Cheese & Spiced Walnut Terrine

1/2 teaspoon coarse salt or sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
3 tablespoon sugar
1 tablespoon olive oil
1 1/2 cups walnut halves
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
16 ounces blue cheese, crumbled
3 ounces soft fresh goat cheese (Montrachet)
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1/2 cup chopped green onions
1 tablespoon brandy or cognac
Red leaf lettuce

Line an 8-1/2 x 2-1/2-inch loaf pan or terrine pan with plastic wrap so that plastic extends over edges.

In a small bowl, combine salt, cumin, cardamom, pepper, and sugar; set aside.  In a non -stick frying pan over medium heat, heat olive oil; add walnuts and sauté about 3 to 4 minutes or until light brown. Remove from heat and let cool slightly. Sprinkle sugar/herb mixture over warm walnuts; toss to coat well. Let cool. Coarsely chop nuts.

Mix parsley and chives in small bowl. In a food processor, add 12 ounces blue cheese, goat cheese, cream cheese, and butter; blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy or cognac. Spoon 1/3 of cheese mixture into bottom of lined loaf pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of walnuts over blue cheese. Sprinkle with 1/3 of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic wrap over cheese to cover. Refrigerate overnight.

Store remaining blue cheese and herbs separately in refrigerate. Store remaining nuts at room temperature.

To serve, line a platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, walnuts and herbs.

Makes approximately 12 servings