Recipe reprinted with permission from DI BRUNO BROS. HOUSE OF CHEESE © 2013 by Tenaya Darlington, Running Press, a member of the Perseus Books Group.
Rogue River Sushi
This appetizer, designed by cheesemonger Rocco Rainone, is a fun way to kick off a BBQ, and you can easily make it ahead or double the recipe. The combination of smoked blue cheese, salty cured ham, and sweet membrillo (also known as quince paste) is eye-opening, and the membrillo really does look like raw tuna at the center of a sushi roll. If you can’t find Rogue River Smokey Blue (page 239), try Strathdon Blue (page 240)
4 ounces Surryano ham or prosciutto, thinly slice
5 ounces Rogue River Smokey Blue cheese, at room temperature
4 ounces membrillo (quince paste), cut into two ¼-inch strips
Tear off a 12-inch length of plastic and spread it on your counter cutting board. On it, arrange the ham length0wsie so that the slices overlap each other. Trim the ends with kitchen scissors so that you have a rectangle that resembles a sheet of nori (seaweed wrapper used in sushi).
Using a butter knife, spread the blue cheese across the ham, leaving about ¼ inch on all sides. If the cheese doesn’t spread easily, you may need to dampen your fingertips with water and gently press it into a thin layer.
Arrange the membrillo strips in a single line along the width of the roll, about an inch from the edge closest to you. Starting with the edge closest to you, form a tight roll, using the plastic wrap to hold all the ingredients in place.
Keep the roll in plastic wrap and refrigerate for at least 30 minutes, or until the log feels firm. Then remove the plastic, place the roll seam-side down on a cutting board, and slice into eight pieces. Serve cut-sides up on a platter, like sushi.