Roquefort Croûtons with Walnuts

Tartines de Roquefort aux noix

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 200 g (7 oz) Roquefort cheese (ask for trimmings and crumbled pieces)
  • 75 g ( oz) butter
  • 100 g ( oz) shelled walnuts
  • 2 tablespoons armagnac or cognac
  • coarse country bread, three or four days old
  • freshly-ground pepper



  1. Soften the butter in a large bowl, working it with a spatula. Chop the walnuts coarsely on a chopping-board, and mix them into the butter. Break up the cheese with a fork and add the crumbs to the bowl. Add the armagnac or cognac, give four or five turns of the pepper-mill and mix everything together with a spatula.
  2. Just before you want to serve the croûtons, grill two good slices of bread and, while still hot, spread thickly with the cheese mixture.

Recommended wines

  • full-bodied red wines (Cahors, Brouilly, Côte-Rôtie)