Lynn
Walnut Gorgonzola Terrine
Serves 10
¾ C walnuts
10 oz. high quality gorgonzola, softened
6 oz. cream cheese, softened
½ lb. goat cheese, softened
½ C minced chives
freshly ground pepper
toasted pumpernickle or baguette slices, for serving
1. Preheat the oven to 350°. Line a 4 cup loaf pan or terrine with plastic wrap, allowing 4 inches of overhang on two sides.
2. Spread the walnuts in a pie plates and bake until lightly toasted, about 8 minutes. Let cool, then finely chop.
3. In a food processor puree the gorgonzola and two thirds of the cream cheese until smooth.
4. In a bowl blend the goat cheese with the remaining cream cheese, ¼ C of the chives and season with pepper.
5. Sprinkle 1/3 C. of the walnuts in the bottom of the prepared dish. Spread ½ the gorgonzola mixture on top and sprinkle with ½ the remaining walnuts and two tablespoons of the chives. Spread the goat cheese mixture on top and sprinkle with the remaining walnuts and chives. Top with the remaining gorgonzola mixture. Fold the plastic wrap over the top of the terrine and press lightly. Cover with more plastic wrap and refrigerate for at least four hours or up to two days.
6. To unmold, unwrap the top and lift out by the plastic wrap. Turn onto a platter. Slice and let it return to room temperature before serving with toasts.
Printer Friendly Page: Please clink File, Print...