Side Pannel
Swirled Roquefort Torta
Ingredients List
- 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
Directions
"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.
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.
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