Am I crazy? I want to make an appetizer (casual munchie) with....
- Thread starter orchid
- Start date
Cheese will stick to grapes so I don't know why it wouldn't stick to grape tomatoes.
Mix the blue cheese with some cream cheese for a creamier finish. Somehow the pecans with the tomato flavour doesn't appeal to me. What about some finely chopped chives or parsley instead?
You could add more blue cheese for a stronger flavoured topping.
See link.
BTW, thanks for the excellent idea!
http://www.finerkitchens.com/swap/forum1/85972_Roquefort_Grape_Clusters
Mix the blue cheese with some cream cheese for a creamier finish. Somehow the pecans with the tomato flavour doesn't appeal to me. What about some finely chopped chives or parsley instead?
You could add more blue cheese for a stronger flavoured topping.
See link.
BTW, thanks for the excellent idea!
http://www.finerkitchens.com/swap/forum1/85972_Roquefort_Grape_Clusters
dawn_mo
Well-known member
Here is another one posted by Denice, very similar to Sylvia's.
The recipe she used was from an old Martha Stewart cookbook, but she linked to this one.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7863,00.html
Walnut and Blue Cheese-Coated Grapes Recipe courtesy of Gourmet Magazine
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)
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.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7863,00.html
The recipe she used was from an old Martha Stewart cookbook, but she linked to this one.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7863,00.html
Walnut and Blue Cheese-Coated Grapes Recipe courtesy of Gourmet Magazine
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)
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.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7863,00.html