Gorgonzola & Walnut Terrine
(Sandra Peters, from Central Market Cooking
School)
1 cup walnuts, toasted
3/4 pound Gorgonzola, softened
8 oz. cream cheese, softened
1/2 pound goat cheese, softened
1/2 cup chives, minced
Salt & pepper
Toasted baguette slices, crackers, carrots, radishes,
or celery for serving
In a food processor, combine the Gorgonzola and 5 oz.
of the cream cheese. Puree until smooth.
In a separate bowl, blend the goat cheese with the
remaining cream cheese and 3 tablespoons of the
chives. Season with salt and pepper.
In a terrine or loaf mold lined with plastic wrap,
sprinkle 1/3 of the walnuts on the bottom. Spread half
of the Gorgonzola mixture. Sprinkle another 1/3 of the
walnuts and 3 tablespoons of the chives. Spread the
goat cheese on next. Top with the remaining walnuts and
chives. Top with the remaining Gorgonzola mixture.
Cover with the plastic wrap and press lightly on the
mold. Cover and refrigerate for at least 4 hours or up
to 2 days.
Unmold the terrine, slice it while it is still cold,
and then let come to room temperature to serve.
Serves 12
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