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Blue Cheese and Walnut Terrine with Apple Balsamic Salad

Serves 4


  • 200g Australian blue cheese
  • 100g Australian cream cheese, softened
  • 1/4 cup finely chopped chives
  • 1/3 cup walnuts, toasted and chopped
  • freshly ground black pepper, to taste
  • Apple Balsamic Salad
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 2 medium Granny Smith apples, peeled, cored and thinly sliced
  • baguette slices, for serving
Download Recipe (PDF)


  1. 1. Puree the blue cheese and cream cheese in a food processor until smooth. Fold through the chives and walnuts. Season with pepper.
  2. 2. Spoon the mixture into a 9cm x 10cm bar tin lined with plastic wrap. Fold the plastic wrap over the top of the terrine and press lightly. Refrigerate for several hours or overnight.
  3. 3. To make the Apple Balsamic Salad, combine lemon juice, olive oil, mustard, balsamic vinegar and season to taste. Pour over apples and toss well.
  4. 4. Unmould the terrine and cut into thick slices. Serve with Apple Balsamic Salad and baguette slices


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