Name: Roquefort Terrine
Cook time: 15 min
Total time: 4 1/4 hr
Yield: Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Ingredients: 6 ounces Roquefort, crumbled; 1 stick (1/2cup) unsalted butter, softened; 1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted; 2 teaspoons coarsely ground black pepper; Accompaniment: baguette toasts or crackers

"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

Cooks' note:

You can make terrine 3 days ahead and chill, covered.

Recipe notes

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