Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 8-10 servings
lb. Roquefort cheese (or other strong blue-veined cheese), softened
lb. goat cheese with fig, softened
lb. cream cheese, softened
c. red grapes, sliced
c. dried figs, quartered
Combine the cheeses in a mixer bowl and mix on medium speed until thoroughly incorporated. Using a rubber spatula, slowly incorporate the sliced grapes and dried figs into the mixture. Scoop into a ramekin or bowl and serve with crostini or crackers.
This can be made a day ahead, covered, and refrigerated until serving. It can also be heated gently and served warm with a Cabernet Sauvignon or an IPA.
Eliminate the goat cheese to intensify the flavor of the Roquefort.
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