Prep 45 mins
Cook 1 hr
Adapted from a recipe from Tyler Florence. This is a sophisticated-looking appetizer just bursting with flavor. It's a bit time consuming to make, but worth it. When I made it, I ran out of ground nuts, yet still had cheese left over. I chopped up a few grapes, and sprinkled some chopped walnut pieces in the cheese and mixed it up for a nice bleu cheese spread, as a bonus. Prep and cook time includes chilling time.
- 1 bunch seedless white grapes, washed and dried (about 1 1/2 pounds)
- 4 ounces cream cheese or 4 ounces neufchatel cheese, softened
- 8 ounces blue cheese, softened
- 3 tablespoons port wine
- 1 cup ground nuts (pistachios, preferably)
- Mash the cream and bleu cheese in a bowl until they are combined well.
- Add the port.
- Mix until all ingredients are very well combined.
- Chill the cheese mixture for about an hour or two.
- Using a regular spoon, scoop some cheese into the bowl of the spoon and using a grape, scrape the cheese out of the spoon.
- Press the cheese around the grape and roll in your hands to completely cover it well.
- Roll the cheese-covered grape in the ground nuts.
- Continue with remaining grapes.
- Chill until ready to serve.
- Note: if you have leftover cheese, you can mix it with a few chopped nuts and some chopped grapes to make a delicious spread, too.
Beauties! I wonder what was the unadapted version like to start with. I thought some of the blue cheese flavor was lost, maybe with little too much cream cheese perhaps, for our tastes. Will try with less of that next time, but over all a real treat!
Lovely appies! I live in wine country in California, and these make a very popular and tasty appie which are perfect for picnics and wine-tastings. Thank you Lizzie-Babette!
As someone who loves to snack on red grapes with bleu cheese and walnuts, I thought this was a great sounding recipe. I had to try it. I did use the white grapes that the recipe calls for, though I think red would work fine as well. And I would have gone with walnuts, but I discovered I was out, so I used almonds instead, which was absolutely delicious with this. I didn't make these for any special occasion, but I've got them put up in the fridge to have ready as a quick and delicious snack. A little of this goes a long way, as it is deceptively filling.