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