Camembert Fig Terrine
Creamy imported Camembert meets fig preserves, juicy grapes, and blackberries in this easy, no-bake terrine. Finish with honey and fresh figs, then serve with shortbread cookies for a sweet and savory treat.
Ingredients
- 8 ounces imported Camembert, kept cold, outer-most layer trimmed
- 4 ounces Neufchatel cheese slightly softened
- 1/2 cup green seedless grapes halved lengthwise
- 1/4 cup fig preserves
- 1 6-ounce package blackberries
- 1-2 figs quartered, for garnish
- Honey for drizzling
- Shortbread cookies for serving
Instructions
- Combine Camembert and cream cheese in a food processor. Blend, scraping down the sides as needed, until combined, about 30 seconds.
- Mix grapes and fi g preserves in a small bowl.
- Coat a 4” or 5” ring mold with nonstick cooking spray. Place in the center of a cold serving plate. Spread half the Camembert mixture in an even layer in the bottom of the ring mold. Spread grape mixture evenly over Camembert. Top with blackberries. Spread remaining Camembert evenly over blackberries. Chill terrine in refrigerator for one hour, or until fi rm.
- Carefully remove ring mold. Drizzle with honey, and top with fi gs. Serve with cookies, and enjoy.
