Roquefort Terrine

• 6 ounces Roquefort, crumbled
• 1 stick (1/2cup) unsalted butter, softened
• 1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted
• 2 teaspoons coarsely ground black pepper
• Accompaniment: baguette toasts or crackers

1. Puree half of cheese with butter in a food processor.
2. Transfer puree to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper.
3. Spoon into a small crock and smooth top.
4. Chill, covered, at least 2 hours to allow flavors to blend.
5. Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

unsalted butter, walnuts, ground black pepper, accompaniment

Taken from www.epicurious.com/recipes/food/views/roquefort-terrine-104265 (may not work)