Fustini's Oils and Vinegars
Arbequina and Roquefort

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Arbequina and Roquefort


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Arbequina and Roquefort

Submitted by Corporate Chef Andy Stewart




Step 1. 

Whisk cream to stiff peaks.  Fold in sour cream.  Mash Roquefort and Fustini’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’s Arbequina olive oil.  Layer two Phyllo sheets between a dollop of Roquefort Cream and set on serve plate.  Serve together.

Step 2.  Phyllo

Preheat oven to 350 degrees.  Lay one sheet of phyllo on a work surface and brush with Fustini’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.

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