Name: Salt Factory Pubs Roquefort Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Roquefort-style blue cheese (crumbled); 2 tbs Extra-virgin olive oil; 1 tsp Freshly ground black pepper; 1 tbs Flat-leaf parsley (finely chopped); 1 loaf Aged baguette or country loaf (sliced 1/2 inch / 1.5 cm); 12 pieces Seeded crackers or plain water crackers; 100 g Prosciutto (thin slices); 100 g Dry-cured salami (sliced); 8 pieces Cornichons (small pickles); 60 g Walnuts (halves, toasted); 1 piece Fresh pear (ripe, thinly sliced); 2 tbs Honey

Method

Cheese & Finish

Prepare Roquefort

Remove the Roquefort-style blue cheese from refrigeration 20–30 minutes before serving so it comes to near room temperature. This brings out the aroma and softens the texture.

Crumble the cheese into a small serving bowl or onto a wooden butcher block board in a pile suitable for guests to take from. Drizzle the olive oil evenly over the crumbled cheese to add gloss and mellow the saltiness.

Sprinkle the freshly ground black pepper over the cheese and finish with the chopped flat-leaf parsley for color and a mild herb note.

Accompaniments (Butcher Block style)

Bread & Crackers

Preheat oven to 180°C / 350°F. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush each slice with 1 tbs olive oil (use from ingredients if desired) and toast 6–8 minutes until edges are golden and crisp. Let cool slightly.

Meats & Pickles

Fan the prosciutto and salami on the board in separate ribbons or stacks so guests can easily pick. Place the cornichons in a small ramekin.

Nuts & Fruit

Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, 3–4 minutes until fragrant. Transfer to a small bowl to cool. Thinly slice the pear just before serving to prevent browning and arrange beside the cheese.

Assemble the Board

On a large wooden butcher block or serving board, place the bowl or pile of dressed Roquefort in a central spot. Arrange toasted baguette slices and crackers nearby. Lay out prosciutto, salami, cornichons, toasted walnuts, and pear slices in separate clusters so colors and textures contrast. Drizzle the honey in a small dish or thin stream over a portion of pears or alongside the cheese for guests to add sweetness as desired.

Provide small spreaders or knives for the Roquefort and small tongs or forks for meats and pickles. Encourage guests to combine: a smear of Roquefort on toast with a slice of pear and a walnut, or on a cracker with prosciutto and a cornichon for a savory bite.