Roquefort in witlof leaves

Name: Roquefort in witlof leaves
Prep time: 20 min
Yield: Makes 40–45
Cuisine: French
Ingredients: a few sprigs of fresh parsley, to garnish; 2 tablespoons chopped walnuts; 4 witlof (chicory); 4 witlof (chicory); 140 g (4½ oz) unsalted butter, at room temperature; 1 tablespoon port; 260 g (8¼ oz) Roquefort or other strong blue cheese; 260 g (8¼ oz) Roquefort or other strong blue cheese

Preparation info

Makes
40–45

Difficulty
Easy

Appears in

Finger Food

By Le Cordon Bleu

Published 1998

About

The butter used in this recipe helps to soften both the texture and the distinctive salty taste of the Roquefort, a blue-vein ewe’s milk cheese from southern France.

Ingredients

260 g (8¼ oz) Roquefort or other strong blue cheese
140 g (

Europe
France
Starter
Vegetarian
Mediterranean
Gluten-free

Method

Place the cheese, butter and port in a food processor and process until smooth. Season to taste with freshly ground black pepper and more port if desired. Transfer to a bowl and set aside.
Remove any damaged outer leaves from the witlof and discard. Cut about 5 mm (¼ inch) from the bottom and carefully remove all the loose leaves. Repeat until all the leaves ar