Kenco Cappuccino 10/19

Roquefort & Walnut Crostini

Serves: 8-10
Download PDF


  • 300g/ml Creative Base
  • 300ml fresh cream
  • 500g Roquefort
  • 2 Granny Smith apples
  • 1 lemon, juiced
  • Crostini (or other toasted bread or crackers)
  • 150g walnuts, finely chopped


  1. Whip the Creative Base on medium speed until it breaks down to a cream consistency
  2. Add the fresh cream and Roquefort and continue to whip until all ingredients are blended
  3. Put the mixture into a piping bag and place in the refrigerator for 2 hours to firm
  4. Cut the apples into small cubes then squeeze some lemon juice on top
  5. Pipe the mixture onto the top of the crostini and decorate each with apple cubes and walnuts
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine