Infuse 1/2 cup of olive oil with garlic & fresh rosemary by roughly chopping 3 tablespoons of rosemary and gently sauteeing the rosemary and 2 cloves of chopped garlic in the oil in a skillet. Drain and save the infused oil.
Clean and par-boil until soft 1 dozen, small, new red potatoes. Remove from water and allow to drain
Wipe a tablespoon of the infused oil onto a baking sheet and distribute the potatoes evenly across the sheet. Press your thumb or the back of a spoon into each potato, making a slight depression. Fill the cavity with crumbled Rogue Creamery Smokey Blue or any cheese of your preference.
Drizzle the remaining olive oil over the cheese-filled potatos and place under a medium broiler until the cheese melts and the edges of the potatoes turn brown.
Serve with a chilled Pinot Gris in the summer, or a hearty zinfandel in the winter.
