Appetizers
Walnut and Blue Cheese-Coated Grapes
Sweet red grapes coated in a creamy blue cheese mixture and rolled in toasted walnuts — a chilled, bite-sized appetizer with a satisfying crunch.
An elegant, chilled bite that's easy to make ahead. Toasted walnuts add crunch to the outside of a creamy blue cheese coating, wrapped around sweet red grapes and chilled until firm, then halved for easy serving.
Ingredients
Yield: 5-7
- 2/3 cup finely chopped walnuts
- 6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted
- 4 ounces cream cheese
- 20 loose seedless red grapes (about 1/4 pound with stems)
Instructions
Author: Courtney Orlando
- Preheat oven to 325 degrees F.
- 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.