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Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.
Portobello mushroom filled with a blend of steak, garlic, onion, and Roquefort cheese then oven-baked until golden.
Toasted ciabatta topped with peppery rocket, savory Roquefort cheese, and a sweet drizzle of honey.
A savory rye and white bread dough filled with walnuts and spirals of tangy Roquefort cheese.
A fluffy Roquefort cheese soufflé served with a rich, reduced red wine and onion gravy.