8 May 2011
|Crumbled roquefort cheese||2 Cup (32 tbs) (At Room Temperature)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Chopped roasted pecans||1⁄2 Cup (8 tbs)|
|Diced dried figs||1⁄2 Cup (8 tbs)|
1)Mix together butter and cheese.
2)Gently and gradually stir in pecan and figs preferably with a fork.
3)Take a terrine mold of medium size and transfer contents into it.
4)Refrigerate overnight or for 8 hours.
Difficulty Level:Very Easy
Preparation Time:10 Minutes
Cook Time:40 Minutes
Ready In:50 Minutes
Roquefort Pate Recipe