Elegant Two-Flavor Cheese Terrine: Brie and Roquefort Layered Delight

• 200 g brie, rind removed
• 100 g raisins, marinated in port for 1 hour
• Chervil
• 200 g soft butter
• 100 g chopped walnut kernels
• 4 slices wholemeal dark bread
• 6 servings mixed salads
• 200 g Roquefort
• Vinaigrette: 1 tablespoon sherry vinegar
• 1 tablespoon walnut oil
• 2 tablespoons peanut oil
• Salt and ground pepper

• 2 rests
• Cooking time: 20 minutes

Difficulty: Moderate

This sophisticated terrine layers creamy brie and bold Roquefort with nuts and raisins between hearty bread slices—a make-ahead appetizer that wows at any gathering.

Line the bottom of a 15-20 cm rectangular terrine with 2 slices of bread.

Mix the marinated raisins and Roquefort with 100 g soft butter. Spread evenly over the bread.

Add a second layer of 2 bread slices over the Roquefort mixture.

Gently blend the brie with remaining 100 g butter and chopped walnuts. Spread over the top bread layer.

Chill to set, then slice, garnish with chervil, and serve on mixed salads dressed with vinaigrette (whisk vinegar, oils, salt, and pepper).