Ingredients for 6 people:6 servings of mixed salads, 200g brie without the rind, 200g roquefort, 100g grapes marinated in port for 1 hour, chervil, 200 g soft butter, 100 g chopped walnut kernels, 4 slices of black bread, For the vinaigrette:1 tablespoon sherry vinegar, 1 tablespoon walnut oil, 2 tablespoons groundnut oil soup, salt, pepper.
A first layer of 2 slices of bread, placed at the bottom of a rectangular terrine 15 to 20 cm long
Raisins and Roquefort mixed with 100 g of butter spread on the first layer of bread.
Mixed Seasoned Salads
Emulsified vinaigrette.
A second layer of 2 slices of bread placed on the Roquefort mixture.
To finish the Brie slowly mixed with 100 g of butter and the walnuts, spread on the second layer of bread.
Bread + cheese…Stack, chill, cut and decorate.
As an aperitif or before dessert.
Source:The Good Kitchen
