2  ¾  oz (75 g) hard goat’s cheese

2  ¾ oz  (75 g) blue cheese (Roquefort or Gorgonzola)

Small bunch of chives

6 fresh sage leaves

1 clove garlic

3-4 tablespoons Strawberry Dessert Wine

Remove any rind from cheeses.  Trim, rinse and dry the chives and sage and peel the garlic.  Put all into food processor or blender and process them to a thick paste.

Add the wine gradually, blend until smooth, then spoon into a dish to serve.

If not using immediately, cover with plastic wrap, but do not refrigerate.

Serve with water biscuits or breadsticks.



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