Roquefort Terrine with Dried Fruit Compote

Ease of Preparation: Easy

Time of Preparation: 20 minutes, chilling overnight

Yield: 8 servings

Ingredients:

• 250 grams unsalted butter at room temperature (8 ounces)
• 700 grams Roquefort cheese at room temperature (1 pound 4 ounces)
• 1-½ tablespoons sour cream

For the compote:

• 1-cup raisins
• 2 cups balsamic vinegar

Method:

Line a terrine with plastic wrap. Divide the Roquefort cheese in half. In a mixer, using a paddle beat the butter until pale a smooth. Add one half of the Roquefort and beat until creamy and smooth. Add the sour cream and mix well. Crumble the remaining cheese into the whipped cheese and cream mixture. Spoon the mixture into the terrine and pack down well to remove any air bubbles. Chill the terrine overnight.

Put the raisins to soak in a cup of hot water for 30 minutes. Put the balsamic vinegar in a small saucepan and allow it to reduce by two thirds over a low heat. It should be thick and viscous. Drain the raisins and add them to the balsamic reduction. Stir well.

Cut the terrine with a hot knife – run it under very hot water for a minute before using it. Serve with a spoonful of the balsamic raisin compote and toasted almonds.