Roquefort Pavee With An Apple Compote And Toasted Croutons
- 12 ounces Roquefort blue cheese at room temperature
- 1/2 cup creme frâiche
- 1/4 cup white wine
- Salt to taste
- Freshly-ground white pepper to taste
- 4 ounces toasted walnuts
- 1 tablespoon butter
- 2 cooking apples, such as Granny Smith cored, julienned
- Freshly-ground black pepper to taste
- 2 tablespoons light brown sugar
- 1 recipe Toasted Croutons (see recipe)
- Parsley for garnish
In a mixing bowl, combine the cheese, creme frâiche, and wine. Season with salt and pepper. Mix well. Fold in the walnuts.
Line a 5 1/2- by 4 1/2- by 2-inch porcelain faceted terrine mold (available at Dean and Deluca Stores) or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches. Spoon the cheese mixture into the mold. Fold the plastic wrap over the terrine and cover tightly. Refrigerate for at least 6 hours or up to 1 week.
In a large sauté pan, over medium heat, melt the butter. Add the apples. Season with salt and pepper. Sauté until tender, about 1 minute. Sprinkle the sugar over the apples and continue to sauté for 2 minutes. Remove from the heat and cool completely.
Remove the terrine from the refrigerator and carefully open the plastic wrap. Invert it onto a serving platter and remove the plastic wrap. Spoon the Apple Compote on top of the terrine. Lay the Toasted Croutons around the terrine and serve. Garnish with parsley.
This recipe yields 6 to 8 servings.