Our recipes and cocktails
Lindemans Cassis and its Roquefort cubes
- Crush the Roquefort with a fork and stir in the cream cheese.
- Cut the apricots into very fine bits and stir into the cheese.
- Season with salt and pepper.
- Spread the cheese mixture on the slices of bread and cover with a second slice.
- Cut into cubes.
- Chop the pistachio nuts finely and coat the cubes with it.
- Serve with a very cold Lindemans Cassis.