Arbequina and Roquefort
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Arbequina and Roquefort
Category
Desserts
Ingredients
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- 1 teaspoon Fustini’s Delicate SELECT olive oil
- 2 tablespoons creamy Roquefort cheese
- vanilla ice cream
- Fustini’s Delicate SELECT olive oil
- 2 sheets phyllo dough
- Fustini’s Delicate SELECT olive oil
- powdered sugar
Ingredients
Phyllo
Directions
- Whisk cream to stiff peaks. Fold in sour cream. Mash Roquefort and Fustini&rsquo,s Arbequina with a fork until very creamy. Fold into the heavy cream. Place one scoop of ice cream in a small bowl and drizzle liberally with Fustini&rsquo,s Arbequina olive oil. Layer two Phyllo sheets between a dollop of Roquefort Cream and set on serve plate. Serve together.
- Preheat oven to 350 degrees. Lay one sheet of phyllo on a work surface and brush with Fustini&rsquo,s Arbequina olive oil. Lay the other sheet on top then cut into squares. Bake in the hot oven until golden brown and crisp - 2 to 4 minutes. Remove and let cool.