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Sweet and Sour Roquefort
Preparation info
- Serves
Four
as a Canapé - Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
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.)
Ingredients
200 g 7 oz 2 tablespoons
Method
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.
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