Recipe - Swirled Roquefort Torta

8 ounce Roquefort cheese; or other
blue cheese, crumbled
1 cup Chopped walnuts or pecans
12 ounce Cream cheese; softened
One half cup Butter; softened
One fourth teaspoon Ground nutmeg
One fourth teaspoon Salt
One half cup Dairy sour cream
1/3 cup 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 5cup 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
creamcheese mixture into prepared mold. Sprinkle with One half of Roquefortnut
mixture to within 1/2inch of edges. Using the tip of a kitchen spoon,
swirl Roquefort and nuts through creamcheese mixture. Spoon another 1/3 of
creamcheese mixture over top. Sprinkle with remaining Roquefort mixture;
swirl as before. Top with remaining creamcheese 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, cutside 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