Swirled roquefort torta

Yield: 12 Servings

Measure Ingredient
8 ounces Roquefort cheese; or other blue cheese, crumbled
1 cup Chopped walnuts or pecans
12 ounces Cream cheese; softened
½ cup Butter; softened
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
½ cup Dairy sour cream
⅓ cup Port wine
\N \N About 70 seedless red or black grapes; halved
\N \N Crisp unsalted crackers
\N \N Additional seedless grapes

"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 ⅓ of cream-cheese mixture into prepared mold. Sprinkle with ½ of Roquefort-nut mixture to within ½-inch of edges. Using the tip of a kitchen spoon, swirl Roquefort and nuts through cream-cheese mixture. Spoon another ⅓ 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@...).

Recipe by: Simply Sensational Desserts, Sharon Tyler Herbst Posted to TNT Recipes Digest by Helen Simmons <simmons@...> on Mar 13, 1998

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