Roquefort Pavee with an Apple Compote and Toasted C

Name: Roquefort Pavee with an Apple Compote and Toasted Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Roquefort blue cheese, at room temperature; 1/2 cup creme fraiche; 1/4 cup white wine; Salt; Freshly ground white pepper; 4 ounces toasted walnuts; 1 tablespoon butter; 2 cooking apples, such as Granny Smith, cored and julienne; Freshly ground black pepper; 2 tablespoons light brown sugar; 1 recipe Toasted Croutons, recipe follows; Parsley

Servings: persons

12 ounces Roquefort blue cheese, at room temperature
1/2 cup creme fraiche
1/4 cup white wine
Salt
Freshly ground white pepper
4 ounces toasted walnuts
1 tablespoon butter
2 cooking apples, such as Granny Smith, cored and julienne
Freshly ground black pepper
2 tablespoons light brown sugar
1 recipe Toasted Croutons, recipe follows
Parsley

1
In a mixing bowl, combine the cheese, creme fraiche, and wine.
2
Season with salt and pepper.
3
Mix well.
4
Fold in the walnuts.
5
Line a 5 1/2 by 4 1/2 by 2-inch porcelain faceted terrine mold or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches.
6
Spoon the cheese mixture into the mold.
7
Fold the plastic wrap over the terrine and cover tightly.
8
Refrigerate for at least 6 hours or up to 1 week.
9
In a large saute pan, over medium heat, melt the butter.
10
Add the apples.
11
Season with salt and pepper.
12
Saute until tender, about 1 minute.
13
Sprinkle the sugar over the apples and continue to saute for 2 minutes.
14
Remove from the heat and cool completely.
15
Remove the terrine from the refrigerator and carefully open the plastic wrap.
16
Invert it onto a serving platter and remove the plastic wrap.
17
Spoon the Apple Compote on top of the terrine.
18
Lay the croutons around the terrine and serve.
19
Garnish with parsley.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces Roquefort blue cheese, at room temperature, 1/2 cup creme fraiche, 1/4 cup white wine, Salt, and more.

Yes, Roquefort Pavee with an Apple Compote and Toasted Croutons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roquefort Pavee with an Apple Compote and Toasted Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions