This Blue Cheese and Spiced Walnut Terrine Recipe is absolutely wonderful. Because of its richness, I do not recommend serving this terrine as a dinner course, but as an appetizer paired with your favorite red wine. I like that the Blue Cheese and Spiced Walnut Terrine Recipe uses a combination of blue cheese, goat cheese, and cream cheese because while it is quite rich, the blue cheese flavor is not overpowering. Even people who think they hate blue cheese loved this dish, not realizing until they were told later there had been blue cheese in it! Also try serving with some delicious grapes on the side.
After reading the recipe you might think that it looks too hard to make. I assure you it comes together in one surprising, harmonious whole and is not hard to make..
I served this outstanding Blue Cheese and Spiced Walnut Terrine at a wine tasting. The blue cheese and walnuts paired beautifully with the young pinot noir wines of Oregon. At most wine tastings that I am invited to it is requested that I bring this appetizer.
Recipe by Jenise of the Wine Lover’s Discussion Group.
- 1/2 teaspoon coarse salt or sea salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon black pepper, freshly-ground
- 3 tablespoon sugar
- 1 tablespoon olive oil
- 2 cups shelled walnut halves and pieces
- 2 tablespoons parsley, freshly-chopped
- 2 tablespoons chives, freshly-chopped
- 16 ounces Blue Cheese, crumbled
- 3 ounces goat cheese (Montrachet), soft, fresh
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/2 cup green onions, chopped
- 1 tablespoon brandy or cognac
- Red leaf lettuce for garnish
Line a small 8 1/2- by 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 low heat, heat olive oil; add walnuts and saute about 3 to 4 minutes or until light brown, stirring constantly. Note: Watch the walnuts carefully, as they will burn easily. Remove from heat and let cool slightly. Sprinkle sugar/herb mixture over warm walnuts; toss to coat well. Let cool. Set aside approximately 1/2 cup spiced walnuts halves for garnish. Coarsely chop remaining spiced 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 many servings and will serve a large crowd as an appetizer.
Categories:Blue Cheese - Gorgonzola Cheese Appetizers Blue Cheese-Gorgonzola Cheese Cheese Dips Dips, Spreads, Pates & Terrines Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese Nuts & Seeds