Ingredients (Serves 6):
6 servings mixed salads
200g rindless Brie
200g Roquefort
100g grapes, marinated in port for 1 hour
Chervil (for garnish)
200g soft butter
100g chopped walnut kernels
4 slices black bread
For the vinaigrette:
1 tbsp sherry vinegar
1 tbsp walnut oil
2 tbsp groundnut oil
Salt and pepper
Line the bottom of a 15-20cm rectangular terrine with 2 slices of bread.
Spread a mixture of marinated grapes, Roquefort, and 100g butter over the bread layer.
Add seasoned mixed salads.
Drizzle with emulsified vinaigrette.
Place the remaining 2 slices of bread on top.
Finish with Brie blended smoothly with 100g butter and chopped walnuts.
Chill, slice, and garnish with chervil.
Ideal as an aperitif or before dessert.
Source: The Good Kitchen
