the blue cheese and mascarpone together with the honey
, if using, and pepper. (You can do this in the food processor
, too, but it will cream
the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots
, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine
. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.