Riesling Beerenauslese

Ingredients

• 150 gRoquefort
• 50 gcream cheese
• 80 gwalnut halves
• 12 piecespumpernickel rounds
• 1 tspliquid honey
• 1 sprigfresh thyme for garnish

Preparation

1. 1Toast the walnut halves in a dry pan over medium heat until golden brown, let them cool, and then chop very finely.
2. 2Mash the Roquefort in a small bowl with a fork and mix with the cream cheese and honey until smooth.
3. 3Shape the cheese mixture into approximately 12 small, uniform balls.
4. 4Roll the cheese balls in the finely chopped walnuts until they are evenly coated all over.
5. 5Arrange the pumpernickel rounds on a serving platter and place one cheese truffle in the center of each.
6. 6Press the truffles down slightly, garnish with a small sprig of thyme, and chill until ready to serve.