Best Blue Cheese Walnut Terrine Recipes

Blue Cheese and Spiced Walnut Terrine image

Provided by Monique Barbeau

Yield Serves 12

Number Of Ingredients 16

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup walnuts
3 tablespoons sugar
16 ounces blue cheese, crumbled
2 1/2 ounces soft fresh goat cheese (such as Montrachet)
2 1/2 ounces cream cheese, room temperature
1/4 cup (1/2 stick) butter, room temperature
1/2 cup chopped green onions
2 tablespoons brandy
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
Red leaf lettuce

Steps:

Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts.
Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl.
Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature.
Line platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs.

Blue Cheese Walnut Terrine image

Provided by chia2160

Categories Spreads

Time 15m

Yield 20 serving(s)

Number Of Ingredients 15

1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup walnuts
3 tablespoons sugar
1 lb maytag blue cheese, crumbled, divided
2 1/2 ounces fresh chevre cheese (goat cheese)
2 1/2 ounces cream cheese, room temperature
1/4 lb butter, room temperature
2 tablespoons brandy
1/2 cup minced scallion
2 tablespoons minced parsley
2 tablespoons minced chives

Steps:

Combine the cumin, salt, cardamom and pepper; set aside.
Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
Sprinkle with sugar; saute until sugar melts and turns light amber.
Remove from the heat; toss nuts with spice mixture. Cool.
In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.

Nutrition Facts : Calories 203.3, Fat 17.9, SaturatedFat 9.1, Cholesterol 35.9, Sodium 437.2, Carbohydrate 3.7, Fiber 0.5, Sugar 2.3, Protein 6.9

BLUE CHEESE AND WALNUT TERRINE image

Number Of Ingredients 4

Steps:

LINE A 7X5 INCH LOAF PAN WITH PLASTIC WRAP,LEAVING 3 INCHES OF OVERHANG ALL AROUND. IN A LARGE BOWL, BREAK UP THE BLEU CHEESE WITH A FORK. ADD WALNUTS, PARSLEY AND CREME FRAICHE AND MIX THOROUGHLY.SCRAPE THE MIXTURE INTO THE PREPARED TERRINE, COVERING COMPLETELY WITH THE OVERHANG, AND REFRIGERATE UNTIL VERY FIRM, AT LEAST 6 HOURS. SERVE WITH CRACKERS AND AN APPLE SALAD