Ginger Bleu Recipe

From Dorothy McNett's Recipe Book.

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Ginger Bleu

From Dorothy McNett's Recipe book at This may never be able to be duplicated was the ingredients that made it fabulous on a clear star studded night while peering over Monterey Bay.

1 pkg. German chocolate covered lebkuchen (or ginger snaps...)
1/4 pound Rogue River Bleu cheese ( or any other great blue cheese)
Champagne or Prosecco

Turn the lebkuchen cookies over so that the oblatten side is facing up. Dollop on a goodly amount of the wonderful blue cheese. Cut into quarters and serve with chilled Champagne, Prosecco or even a sweet Vouvray.

Recipe created 2008-12-30.

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