Recipe by Lizzie-Babette
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.
Top Review by rosslare
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!
- 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)
Directions See How It's Made
- 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.