CHEESE/GRAPE APPETIZERS
These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. -Eleanor Grofvert, Kalamazoo, Michigan
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Pulse almonds in a food processor until finely chopped (do not overprocess). Spread in a 15x10x1-in. pan; bake until golden brown, 6-9 minutes, stirring occasionally. Transfer to a shallow bowl; cool slightly., In another bowl, mix cream cheese, blue cheese, parsley and cream until blended. Insert a skewer into each grape. Roll grapes in cheese mixture, then in almonds; place on waxed paper-lined baking sheets. Refrigerate, covered, until serving.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
FOCACCIA WITH ROSEMARY AND GRAPES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
- Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
- Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Nutrition Facts : Calories 248, Fat 7 grams, SaturatedFat 1 grams, Sodium 549 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 6 grams, Sugar 9 grams
CHEESE WRAPPED GRAPES
This has been a highly requested recipe wherever I take them. I make them for just about every holiday celebration and they disappear in minutes. They are the perfect appetizer with wine and crackers. Most people are a little un-sure at first to try them, but once they do, they can't get enough of them. They are also on the...
Provided by Joanna Gotwald
Categories Other Snacks
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Remove grapes from stems and wash them well. Lay the grapes out on paper towels to drain and dry. Pat dry any excess with a paper towel.
- 2. In a bowl with electric mixer, mix the cream cheese and blue cheese together until well combined.
- 3. Place the ground nuts in a pie plate or a deep bowl. Take a small amount of the cheese mixture;about 1 measuring Tbsp. or less and wrap this mixture around one of the grapes. Try to make the coating of cheese an even thickness all around the grape. Roll the grape in the nuts to evenly coat the cheese-ball and arrange on a tray.
- 4. I usually put them on a round tray and leave the center open to put a bunch of washed grapes on the stem in the center for decoration and snacking.
- 5. Cover the tray and put the entire tray in the refrigerator to chill. Remove from refrigerator about 20 minutes before serving.
BLUE CHEESE GRAPES
I found this recipe and I made them for Christmas and my family loves blue cheese and they want me to make them for family gathering again for Christmas and it is so easy to fix and make them. They are so delicious and tasty.
Provided by Lisa Johnson
Categories Fruit Appetizers
Time 55m
Number Of Ingredients 6
Steps:
- 1. Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with 1 teaspoon cream cheese mixture. Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture. Line a plate or tray with waxed paper. Arrange the coated grapes on prepared plate. Chill, covered, for 30 minutes.
GRAPE TRUFFLES (GRAPE AND BLEU CHEESE)
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.
Provided by Lizzie-Babette
Categories Spreads
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 84.8, Fat 5.8, SaturatedFat 3.8, Cholesterol 16.4, Sodium 195.1, Carbohydrate 4.6, Fiber 0.2, Sugar 3.5, Protein 3.3
BLUE CHEESE GRAPES APPETIZER
This recipe sounded so good. I love all the ingredients and plan to serve it at my next catered event.
Provided by Tangiloos catering
Categories Cheese
Time 40m
Yield 60 Grapes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Place nuts, each kind separate, on a rimmed baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool.
- In a food processor, pulse one kind of nut at a time, until just finely chopped (don't overprocess). Place in separate bowls.
- Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
- Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove 1 coated grape at a time with a spoon, then push grape gently into one of the bowls of chopped nuts. Shake bowl to turn grape until coated. Place on lined baking sheet.
- To serve: Arrange grapes on a leaf-lined plate to resemble a bunch of grapes.
Nutrition Facts : Calories 34, Fat 2.7, SaturatedFat 0.8, Cholesterol 2.6, Sodium 36.9, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 1.1
WALNUT AND BLUE CHEESE GRAPES
Provided by Giada De Laurentiis
Time 2h42m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a small baking sheet or baking dish with parchment paper. Set aside.
- In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
- In another small bowl, mix together the walnuts, sugar, and parsley.
- Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 2 dozen
Number Of Ingredients 4
Steps:
- In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.
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- Melt butter in a small saucepan over medium high heat. Add walnuts and and cook till brown in spots, about 3-4 minutes. Remove from heat and set aside to cool. Finely mince once cool enough to handle.
- In a medium sized bowl mix together the blue cheese, ¼ cup butter, brandy and pepper. Taste and add salt as necessary. Place in the fridge until firm, at least 3 hours.
- Roll the blue cheese into 60 small balls. Dip each ball into the finely minced walnuts and them roll the ball in your hands so that the walnuts stick. You may need to put the cheese back in the fridge if it warms up and becomes too difficult to roll.
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- Gently stir the mixture until the butter and sugar are fully melted and the nuts are evenly coated.
- Pour the mixture onto a piece of parchment paper and quickly separate the nuts using two forks.
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- In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
- Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
- Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
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- Preheat the oven to 375° and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins. Let the hazelnuts cool completely. Transfer the hazelnuts to a food processor and finely grind them.
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