Directions:
- Combine the cumin, salt, cardamom and pepper; set aside.
- Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
- Sprinkle with sugar; saute until sugar melts and turns light amber.
- Remove from the heat; toss nuts with spice mixture. Cool.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.66 Kcal (819 kJ) | ||
| Calories from fat | 155.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.33g | 27% | |
|---|---|---|---|
| Cholesterol | 33.27mg | 11% | |
| Sodium | 389.88mg | 16% | |
| Potassium | 51.44mg | 1% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 7.13g | 14% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 134.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 403 Kcal (1687 kJ) | ||
| Calories from fat | 321.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.69g | 27% | |
|---|---|---|---|
| Cholesterol | 68.54mg | 11% | |
| Sodium | 803.06mg | 16% | |
| Potassium | 105.95mg | 1% | |
| Total Carbs | 6.58g | 1% | |
| Sugars | 2.9g | 6% | |
| Dietary Fiber | 1.15g | 2% | |
| Protein | 14.69g | 14% | |
| Vitamin C | 8.4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 276.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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