Blue Cheese Walnut Terrine

• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup walnuts
• 3 tablespoons sugar
• 1 lb maytag blue cheese, crumbled, divided
• 2 1/2 ounces fresh chevre cheese (goat cheese)
• 2 1/2 ounces cream cheese, room temperature
• 1/4 lb butter, room temperature
• 2 tablespoons brandy
• 1/2 cup minced scallion
• 2 tablespoons minced parsley
• 2 tablespoons minced chives

1. Combine the cumin, salt, cardamom and pepper; set aside.
2. Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
3. Sprinkle with sugar; saute until sugar melts and turns light amber.
4. Remove from the heat; toss nuts with spice mixture. Cool.
5. In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
6. Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.

ground cumin, salt, ground cardamom, ground black pepper, olive oil, walnuts, sugar, cheese, chevre cheese, cream cheese, butter, brandy, scallion, parsley, chives

Taken from www.food.com/recipe/blue-cheese-walnut-terrine-214022 (may not work)