1 pound\/450 g blue cheese, such as Roquefort\u00a0or\u00a0gorgonzola, at room temperature
\n8 ounces\/225 gm mascarpone cheese, at room temperature
\n1\u00a0tablespoon\u00a0honey, optional
\nFreshly ground pepper
\nHandful chopped dried\u00a0apricots
\nHandful currants
\nHandful chopped dried\u00a0figs
\nHandful chopped green pistachios
\nHandful chopped toasted walnuts
\nRustic country breads or crackers, for serving<\/p>\n
Mash the\u00a0blue cheese\u00a0and mascarpone together with the\u00a0honey, if using, and pepper. (You can do this in the\u00a0food processor, too, but it will\u00a0cream\u00a0the blue cheese so much that you get a greenish terrine. (Not the end of the world, but just warning you.) Stir in the apricots,currants figs, pistachios and\u00a0walnuts. Season with pepper. Wrap in plastic and shape into a\u00a0terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound\/450 g blue cheese, such as Roquefort\u00a0or\u00a0gorgonzola, at room temperature 8 ounces\/225 gm mascarpone cheese, at room temperature 1\u00a0tablespoon\u00a0honey, optional Freshly ground pepper Handful chopped dried\u00a0apricots Handful currants Handful chopped dried\u00a0figs Handful chopped green pistachios Handful chopped toasted walnuts … Continue reading