Pear and Blue Cheese Terrine
A terrine with pears and blue cheese is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g whole wheat bread
- 300 g Roquefort
- 100 ml heavy cream (at least 30% fat)
- 200 g plain cream cheese
- Salt
- black pepper (ground fresh)
- 2 sprigs parsley
- 2 sprigs dill
- 450 g pears (canned)
- 8 peeled walnut halves
Instructions
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1.
Line a terrine mold with cling film. Remove the crust from the bread, cut 1 cm thick slices lengthwise and trim them to fit the sides of the terrine. Cut six 6 cm diameter circles from the remaining slices and line the bottom of the mold. Fill gaps between layers with small bread pieces. Cover the sides with additional slices.
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2.
Remove the rind from the cheese, cut into chunks and blend with cream and cream cheese in a blender. Season and adjust with salt and pepper if needed. Wash the herbs, shake dry, remove leaves and finely chop.
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3.
Drain the pears well and cut into bite‑sized pieces. Mix them with the herbs into the Roquefort mixture and spoon half of the filling into the terrine. Smooth the surface, cover with bread slices and spread the remaining filling on top. Finish by smoothing again and topping with the last bread slices.
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4.
Refrigerate for 1 hour. Remove, carefully flip onto a plate, peel off cling film and garnish the surface with walnut halves. Serve arranged with grapes and cut into pieces.
