The best delicious Swirled Roquefort Torta recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Swirled Roquefort Torta recipe today!
Hello my friends, this Swirled Roquefort Torta recipe will not disappoint, I promise! Made with simple ingredients, our Swirled Roquefort Torta is amazingly delicious, and addictive, everyone will be asking for more Swirled Roquefort Torta.
What Makes This Swirled Roquefort Torta Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Swirled Roquefort Torta.
Ready to make this Swirled Roquefort Torta Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
“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.
Yields
12 Servings
Leave a Reply