Free Recipe Swirled Roquefort Torta
Recipe Type: D Recipes
Recipe Preparation:
Cooking Ingredients for Swirled Roquefort Torta Recipe
8 oz Roquefort cheese; or other
-blue cheese, crumbled
1 c Chopped walnuts or pecans
12 oz Cream cheese; softened
1/2 c Butter; softened
1/4 ts Ground nutmeg
1/4 ts Salt
1/2 c Dairy sour cream
1/3 c Port wine
About 70 seedless red or
-black grapes; halved
Crisp unsalted crackers
Additional seedless grapes
Swirled Roquefort Torta Preparation
A cheese mold decorated with fruit – the perfect dessert for those who don”t like sweet endings to a meal. -Sharon Tyler Herbst, Simply Sensational Desserts Day before serving: Begin preparation; requires overnight refrigeration. Day of serving: Begin up to 6 hours before serving; requires 3 hour refrigeration. Prior to serving: Let stand 30 minutes at room temperature. Generously oil a 5-cup mold or bowl with a rounded base, such as a small electric mixer bowl. In a medium bowl, toss together blue cheese and nuts; set aside. In a large mixer bowl, beat cream cheese, butter, nutmeg and salt until creamy and smooth. Add sour cream and port; beat until blended. Turn 1/3 of cream-cheese mixture into prepared mold. Sprinkle with 1/2 of Roquefort-nut mixture to within 1/2-inch of edges. Using the tip of a kitchen spoon, swirl Roquefort and nuts through cream-cheese mixture. Spoon another 1/3 of cream-cheese mixture over top. Sprinkle with remaining Roquefort mixture; swirl as before. Top with remaining cream-cheese mixture; smooth top. Cover mold with foil or plastic wrap. Refrigerate overnight. Up to 6 hours before serving, dip mold into a large container of very hot water 30 to 60 seconds. Invert onto a serving plate. If necessary, insert a blunt knife between mold and cheese to release suction. Smooth surface of mold with the back of a kitchen teaspoon. Press grape halves, cut-side in, over surface of cheese mold in concentric circles. Cover and refrigerate at least 3 hours. Let stand 30 minutes at room temperature before serving. Serve with unsalted crackers and additional grapes. Makes 10 to 12 servings. Submitted to TNT recipes for Gourmet Friday, 3/13/98 by Helen Simmons (simmons@northcoast.com). Recipe by: Simply Sensational Desserts, Sharon Tyler Herbst Posted to TNT Recipes Digest by Helen Simmons <simmons@northcoast.com> on Mar 13, 1998
Cooking Temperature:
Recipe Serves: 12
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