"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Walnut and Blue Cheese-Coated Grapes Recipe

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This recipe for Walnut and Blue Cheese-Coated Grapes, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Dygert
Added: Tuesday, March 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup finely chopped walnuts,
6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola,
4 ounces cream cheese,
20 loose seedless red grapes (about 1/4 pound with stems)

Directions:
Directions:
Prehead oven to 325. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool.

In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.

Recipe courtesy of Gourmet Magazine
Copyright 2006 Television Food Network, G.P., All Rights Reserved

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes prep; 55 minutes cook
Personal Notes:
Personal Notes:
I made this for a tapas party and it was a huge hit!

 

 

 

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