Baked Roquefort with Wild Rice

    7 slices bacon, diced
    2 cloves garlic, minced
    1 pkg (8 oz) cream cheese, softened
    5 oz Roquefort cheese
    1/4 cup heavy cream
    1 cup cooked wild rice
    2 tbsp fresh chives, minced
    Crackers, croutons, apples and pear slices

Preheat oven to 350°F. In heavy skillet, cook bacon over medium heat until bacon is crisp. Add garlic and cook another minute; drain.

In medium bowl, combine bacon mixture, cheeses, cream and wild rice. Spoon into a 4-cup soufflé dish and bake for 30 minutes. Sprinkle with chives before serving with crackers and/or fruit.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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