Some time ago, I was telling you my weekend in Toulouse, invited by the cheese factory, a Butterfly and today I’m going to talk to you about roquefort and bread in the roquefort. Mr is not a great big fan of roquefort (this is one of the only cheeses on which it abuts, the cheese won’t last long at home !), I had to find a subterfuge for a recipe for him to enjoy. As this is the season of blackberries, I immediately thought to associate it with the roquefort cheese and as sandwiches it is a little about my obsession of the moment it ended as well ! The two marry very well, roquefort is bringing his or her character (not grumpy huh !!!), the ripe fruity and honey brings its special touch to the whole. I love to spend my bread in the oven with a drizzle of olive oil to make it crispy, but if you have a little too lazy, you can do toaster (I did not say burn !).

Enjoy as an input (or even drink !) or as a dish with a good salad.

Tartlets with blue cheese, blackberries and honey

To 8 sandwiches Save Print Ingredients

  • 8 slices of country bread
  • 150 g roquefort papillon “taste”
  • 100 g of blackberries
  • Bread of honey or honey
  • 1 drizzle of olive oil



  • Preheat the oven to 200°.
  • Arrange the bread slices on a baking sheet and drizzle olive oil over top. Bake for 8-10 minutes.
  • Let the bread cool and then add on each slice, wide slices of roquefort, a few blackberries and a piece of bread with honey (or 1 teaspoon honey).
  • Enjoy without waiting.


Written by Doc

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