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
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.
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
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