• 1/3 cup minced celery heart (including leaves and stalk)
• 10 ounces blue cheese , at room temperature
• 4 Tbsp. (1/2 stick) unsalted butter , soft but not melting
• 1/2 tsp. freshly ground pepper
• 1 wheel (10 ounces) triple-cream cheese (like Mt. Tam or Brie), rind trimmed, at room temperature

• 1/4 cup almonds
• 1/4 cup pecan halves
• 1/4 cup pistachios
• 3 dried apricots , minced
• 3 prunes , minced
• 2 tsp. Madeira or cognac
• 3 Tbsp. honey

• Toasted walnut bread or whole wheat bread

To make terrine: Mix together celery, blue cheese, butter, and pepper in a bowl with a wooden spoon. Do not overmix; the result should be streaky and not solid gray in color.

Line 2 (5" x 3") mini loaf pans with waxed paper; use enough so the loose ends can be folded over the filling. Press some of blue cheese mixture into pans so each is 1/3 full. Add triple-cream cheese until pans are 2/3 full. Top with rest of blue cheese mixture; fold loose ends of waxed paper over cheese mixture. Chill at least 1 hour or overnight.

To make honey-nut sauce: Preheat oven to 350°. Mix almonds, pecans, and pistachios on a rimmed baking sheet, and put in oven for 6 to 7 minutes, until lightly toasted. Transfer nuts to a cutting board, and chop while still hot. Add nuts and fruit to a medium bowl. Stir in Madeira and honey; combine.

To serve, thinly slice terrine in the mini loaf pans with a hot knife. Place 1 or 2 slices on a plate (the terrine is very rich) alongside a spoonful of honey-nut sauce and a few thin slices of toasted bread.