Double Cheese and Black Bread Terrine Recipe

• 2 sticks (8 ounces) butter
• 8 ounces Roquefort
• 1 cup chopped filberts (hazelnuts)
• 8 ounces Camembert, rind removed
• 1 cup raisins
• 4 slices black (rye) bread

1. In the bowl of a food processor, blend together half the butter with the Roquefort, then add the filberts.
2. Proceed in the same way to make a similar mixture with the Camembert, raisins, and the remaining butter.
3. Line a loaf pan with plastic wrap.
4. Cut up the black bread and use to line the base of the pan.
5. Spread a layer of the Roquefort mixture on the bread base.
6. Add a second layer of bread, then spread with the Camembert mixture.
7. The loaf pan will be only a third or half full, but that will be sufficient for the number of guests indicated.
8. Chill in a refrigerator for 1 to 2 hours.
9. Before serving, turn out and cut into thin slices, and serve with a salad.

butter, camembert, raisins, black

Taken from www.chowhound.com/recipes/double-cheese-and-black-bread-terrine-10073 (may not work)