This simple, beautiful terrine comes together quickly and can be made a day ahead. Serve it with thinly sliced baguette. If you don’t have a terrine pan, consider using mini-loaf pans. From Stephane Reynaud’s “Terrine,” serves 6-8.
Ingredients
5 ounces mascarpone cheese
3 tablespoons chopped hazelnuts
3 tablespoons chopped pistachios
1 1/2 tablespoons chopped dried apricots
1/2 teaspoon coarsely ground black pepper
1 teaspoon honey
11 ounces mature gorgonzola cheese
Directions
In a small bowl, use a fork to mash the mascarpone. Add the hazelnuts, pistachios, apricots, pepper and honey. Mix well.
Line a rectangular terrine pan with plastic wrap, allowing it to hang over the sides.
Cut the gorgonzola into slices about as thick as one-third the depth of the terrine pan.
Arrange a layer of the gorgonzola over the bottom of the pan.
Spoon the mascarpone mixture over the gorgonzola, the top with another layer of gorgonzola slices.
Tightly wrap the overhanging plastic wrap over the terrine. Refrigerate for 1 hour. To serve, turn out and remove the plastic wrap.
