Roquefort Brandy Spreadappetizers, spreads 1 lb roquefort cheese 1/2 lb cream cheese 3 tablespoon butter 1/4 teaspoon dry mustard 1 pinch cayenne pepper 1/4 cup cognac Put all the ingredients in an electric blender or food processor and let soften to room temperature. Puree or beat until you have a homogenous mixture. Transfer to a bowl, cover tightly, and refrigerate. Makes 2-1/2 cups. This spread can be used as a stuffing for vegetables, can be served with raw vegetables, or can be spread on melba toast. Source: Just For Starters by Gloria Edwinn. |
