Roulade jambon roquefort
- 6 ounces raw cured ham, such as Bayonne or prosciutto, cut in strips
- 6 ounces Roquefort cheese, or other blue cheese
- 1/4 cup heavy cream
- 1 tablespoon walnut oil
- 6 finely chopped walnuts
- 1 tablespoon chopped chives
- pepper
In a food processor, blend the cheese, cream, walnut oil, walnuts and chives. Season to taste with
pepper.
Lay the ham out flat and spread evenly with the cheese mixture. Roll up the ham and cut in two if the
slices are wide. Use a toothpick to secure if you wish.
Makes about 20 one inch roll ups.
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