Roquefort Pecan Pate
200g full-fat cream cheese
110g fromage frais
finely grated zest and juice of 1 lemon
salt and freshly ground white pepper
110g Roquefort, diced
55g pecan nuts, chopped
1 tablespoon snipped chives
12 slices of Melba toast
1. Line 6 ramekins or diolle moulds with plastic film
2. Mix together the cream cheese, fromage frais and lemon zest and season lightly with lemon juice, salt and pepper. Divide the mixture between the ramekins, spreading it on the base and up the sides.
3. Mix the Roquefort cheese with the pecan nuts. Pack into the ramekins, cover and refrigerate for at least 30 minutes.
4. Turn out onto plates, leave to stand at room temp for 10-15 mins and serve with melba toast.
Serves 6 larger portions
Serve 12 smaller portions better with five course dinner