16 servings
Slice the baguette diagonally and toast in the oven. Set aside.
For the syrup, heat the sugar and water over low heat, stirring until it dissolves, then add the raspberries and simmer for 8 minutes. Remove from heat and allow to cool.
Soften the Roquefort cheese with the cream and make a paste.
Spread the Roquefort paste over a crostini, and add the raspberries in syrup.
