Ah, autumn wine and cheese…a reward from the heat of the summer. Pick your picnic spot, gather friends and spread out your beautiful and tasty presentations which should include my version of a chilled cheese pie – Quiche Fromage Veronique.

Quiche Fromage Veronique
Blanch seedless grapes for 2 seconds in boiling water. Remove quickly placing the grapes into ice water. The skin of the grapes can be easily removed then. In a mixing bowl add:
1½ cups of Roquefort cheese
6 oz. of cream cheese
¼ cup of unsalted butter
4 tablespoons of Sherry
a dash of celery salt to taste

Mix well and fold in 1 cup of whipped cream. With a pastry bag, pipe the cheese into a BAKED pie shell. Decorate the top of the chilled cheese pie with halves of peeled seedless grapes and pecan halves. Variation versatility for this same cheese mixture is to peel and hull out medium size tomatoes. Fill each tomato with the Roquefort mixture, which is another picnic delight!Kelly McBride Loft ©