Roquefort and honeyed ricotta

Name: Roquefort and honeyed ricotta
Yield: 6 servings
Cuisine: Cold
Ingredients: 200.00 g roquefort cheese; 250.00 g ricotta cheese; 125.00 ml honey on the comb

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (3)

200.00 g	roquefort cheese
250.00 g	ricotta cheese
125.00 ml	honey — on the comb

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Method:

Crumble roquefort cheese and mix with ricotta in a bowl. Pack mixture tightly into 6 small ramekins or dariole moulds.
Refrigerate until ready to serve. Run a knife around the edge of each mould to loosen cheese and unmould onto individual plates.
Drizzle lots of honey over and serve with a piece of honeycomb, or with poached fruit, sweet biscuits and a glass of marsala.