- 2 x 150 g packs creamy Gorgonzola
- 1 x 250 g tub smooth cream cheese
- 20 x 10 cm terrine tin with clingfilm
- 2 t butter
- 1 t honey
- 2 sliced ripe pears
Mix together the Gorgonzola and cream cheese.
Line a 20 x 10 cm terrine tin with clingfilm and pack in the cheese mixture as tightly as possible.
Meanwhile, to a pan over a medium to low heat, add the butter, honey and sliced ripe pears and cook until slightly softened and caramelised.
Layer the pears on top of the terrine and chill.
To serve, carefully unmould the terrine and enjoy with toasted baguette croutons.