Adapted from The Palms
Makes about 1¼ cups
(serving 10 as an hors d’oeuvre) Active time: 15 mm Start to finish: 4 1/4 hr
6 oz Roquefort, crumbled
1 stick (1/2 cup) unsalted butter, softened
¼ cup plus 1 tablespoon coarsely chopped walnuts, toasted
2 teaspoons coarsely ground black pepper
Accompaniment: baguette toasts
Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.
Cooks’ note: You can make terrine 3 days ahead and chill, covered.