Sweet and Sour Roquefort


Preparation info

  • Serves


    as a Canapé
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Spoon into small tartlet cases or simply serve with cheese crackers. This picture shows these two recipes served as dips with the two spreads on page 356. (Clockwise from the back: goat’s cheese and mango, sloe gin and Stilton, ouzo feta cream and sweet and sour Roquefort.)


  • 200 g (7 oz) Roquefort, crumbled
  • 2 tablespoons sweet white wine


  • Beat the Roquefort with the white wine until smooth or blend in a food processor. Stir in the sour cream and season with a generous twist of pepper. Refrigerate until needed.