Hot and cold Agen prune délice, with Roquefort and walnuts
Recipe from Jonathan Houzelle
Preparation : 5 minutes
Cooking : 5 minutes
16 Agen pitted prunes
75g of Roquefort
30g of chopped walnuts
- If necessary, pit the prunes.
Dice the Roquefort into as many pieces as there are prunes.
Stuff each prune with a piece of Roquefort, sprinkle with walnuts and close them up.
If necessary, secure them with a cocktail stick.
- If serving hot, pre-heat your oven to 180°C
Place the prunes in a dish or tin and bake for 5 minutes.
Leave to cool a little before eating.
If serving cold, take them out of the fridge 15 minutes before serving them.