Blue Cheese and Walnut Dusted Grapes

makes about 40 bites

6 ounces blue cheese, crumbled

2/3 cup heavy cream

2 Tablespoons milk

Pinch kosher salt

4 cups shelled walnuts

1 pound red seedless grapes (about 40 grapes), washed and dried

Wooden skewers

Preheat the oven to 350° F. Place the walnuts on a large, rimmed baking sheet and roast in the oven for 10-12 minutes, stirring once halfway through baking. Remove from the oven and allow to cool.

Once cooled, place the walnuts in a food processor. Pulse until they resemble bread crumbs, being careful not to over process. Transfer the chopped nuts to a bowl.

Wipe out the bowl of the food processor. Combine the cheese, cream, milk, and salt and process until smooth. Transfer the mixture to a bowl.

When ready to assemble, pierce a grape with a wooden skewer. Dip the grape into the blue cheese mixture and then into the walnut crumbs. Place the grape on a platter or sheet pan and repeat with remaining grapes. Refrigerate for at least two hours or until well-chilled. Enjoy!

*Note- Leftover dip and walnuts can be combined and thinned with more milk and used as a salad dressing.

Printed from thegalleygourmet.net