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Roquefort and honeyed ricotta

Recipe from: 9/29/1999 12:00:00 AM
Ingredients 3
Servings 6


  • 200
    roquefort cheese
  • 250
    ricotta cheese
  • 125
    honey on the comb


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.

Read more on: dairy

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