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!
- Yield: 6 to 8 servings
- Total: 2 1/2 hrs
- Active: 45 mins
- 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
- In 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.
- Line a loaf pan with plastic wrap. Cut up the black bread and use to line the base of the pan.
- Spread a layer of the Roquefort mixture on the bread base.
- Add 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.
- Before 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.