Sushi made with cheese. Sounds fun, right?

This hilarious and playful cheese snack comes from the DiBruno Bros. cookbook, House of Cheese.

The original “sushi” uses Rogue Smokey Blue, prosciutto and quince paste, which is presumably delicious. The Aperitivo version combines soft and beautiful Capriole Sofia and smokey La Quercia Speck with the quince. Look for a piece of Sofia that is ripe and a bit squishy.

This snack is a tad visually confusing with the quince paste looking very similar to raw tuna, but trust us. It’s yummy.   

Sofia, Speck and Quince “Sushi”

• 0.25 pound La Querica Speck (about 2 sheets worth)
• 0.25 pound Capriole Sofia, at room temperature
• 1 package quince paste

Place Sofia in a small bowl and mash/stir together until smooth and spreadable. If you want it be more white in color, remove the outer rind before mixing.

Lay a 12-in piece of plastic wrap flat on the cutting board. Arrange the slices of speck across the plastic, slightly overlapping. (You should be able to gently pull the shingled slices directly from the paper in one piece)

Using a butter knife or offset spatula, spread the cheese on top of the speck slices, leaving a ¼ in border around the sides.

Slice the quince paste in half lengthwise and remove one half from the carton. Slice the piece in half again, then once more, making four strips. Place the quince paste strips about 1 inch from the bottom of the cheese and speck.

Beginning with the bottom edge, form a tight roll (like you would make a sushi roll), using the plastic wrap to assist. Keep the roll wrapped in the plastic wrap, and roll it in the brown butcher paper from the speck. (This keeps the speck from browning when exposed to light) Chill in the fridge for at least 30 minutes.

When ready to serve, gently slice the sushi into bite-sized pieces with a serrated knife. Arrange on a platter and serve.