+

Double Cheese and Black Bread Terrine

Sign up to save this recipe to your profile Sign Up Now ›
6 to 8 servings
Total: Active:
2 Ratings 

Ingredients (6)

  • 2 sticks (8 ounces) butter
  • 8 ounces Roquefort
  • 1 cup chopped filberts (hazelnuts)
  • 8 ounces Camembert, rind removed
  • 1 cup raisins
  • 4 slices black (rye) bread
Try Amazon Fresh
Nutritional Information
  • Calories787
  • Fat64.07g
  • Saturated fat33.51g
  • Trans fat1.24g
  • Carbs36.49g
  • Fiber4.34g
  • Sugar16.38g
  • Protein21.88g
  • Cholesterol142.5mg
  • Sodium1173.7mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Double Cheese and Black Bread Terrine

This terrine is always a great success. You can make it the evening before, but do not slice it until just before serving. If there are more of you, just add a third layer!

Get The Cookbook

Instructions

  1. 1In the bowl of a food processor, blend together half the butter with the Roquefort, then add the filberts. Proceed in the same way to make a similar mixture with the Camembert, raisins, and the remaining butter.
  2. 2Line a loaf pan with plastic wrap. Cut up the black bread and use to line the base of the pan.
  3. 3Spread a layer of the Roquefort mixture on the bread base.
  4. 4Add a second layer of bread, then spread with the Camembert mixture. The loaf pan will be only a third or half full, but that will be sufficient for the number of guests indicated. Chill in a refrigerator for 1 to 2 hours.
  5. 5Before serving, turn out and cut into thin slices, and serve with a salad.

Other combinations are possible:
Muenster cheese with cumin or caraway seeds or even Gorgonzola with dried apricots or prunes.

Beverage pairing: Williams & Humbert Dry Sack Sherry, Spain. The terrine is rich and savory, but not really sweet except for the little nuggets of raisins. Consequently, a wine pairing should be have some nuttiness to meet the filberts and Camembert, but not necessarily as sweet as a tawny port. Off-dry amontillado is always a good bet, and Dry Sack is one of the classics of this style.

Load Comments

Recommended from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...