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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council