Grapes Rolled In Blue Cheese And Nuts Recipes

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.

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.

Steps:

• Line a baking sheet with waxed paper.
• Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish.
• Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour.

Steps:

• wash, drain and remove from stems the red and green grapes.
• break walnuts into pieces, add to grapes.
• crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
• use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
• wisk in olive oil and pour over grape mixture, stirring to coat.
• store in refrigerator.

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.

Steps:

• First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
• To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.

Steps:

• Beat together until smooth the cream cheese and mayo.
• Add grapes and gently stir to coat them.
• Put the nuts on a sheet of wax paper and roll each coated grape in the nuts.
• Place grapes on a cookie sheet and chill for at least an hour.
• When ready to serve arrange grapes on the serving platter in the shape of a bunch of a grape cluster and decorate with a couple of green leaves or silk leaves.

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.

Steps:

• Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
• With mixer cream blue cheese and cream cheese.
• Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
• Roll grapes in walnuts to coat. Chill 30 minutes.
• Using a sharp knife cut grapes in halves and serve.
• **Cooking time includes toasting walnuts and chill time for grapes.**.

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.

Steps:

• 1. Blend cream cheese and blue cheese together until smooth and well blended. 2. Place pistachios, sugar, sea salt and ground Chipotle Chile Pepper in blender or food processor. Pulse ingredients until the pistachios are ground but not powdery. 3. Place pistachio mixture in a non-stick fry pan on medium heat. Stir until you begin to smell the pistachios toasting and the sugar begins to melt. Continue to stir until mixture is toasty. Remove from heat, if necessary while stirring so that nuts don't burn. Cool to room temperature. 4. Place cheese mixture in one bowl and nut mixture on a plate. Take one grape at a time and cover in the cheese mixture, but not too thick. The cheese should barely cover the grape. Do this with all the grapes that you plan to serve. 5. Place the cheesy wrapped grapes in the nut mixture one at a time and roll thoroughly in the nuts. Set aside and rolls the next cheesy grape. Do this for all grapes. 6. Place the grapes on a serving plate and chill until ready to serve. It gets better as it warms to room temperature.