Blue Cheese and Walnut Dusted Grapes

Sunday Dinner

Blue Cheese and Walnut Dusted Grapes

Rib-eye Roast with Garlic Herb Butter
Potato and Cheese Purée with Horseradish Cream
French-Style Green Beans

Apple Galette
Caramel Sauce Cockaigne

It’s more food on a stick! I like to think that these little appetizers are a notch higher on the taste sophistication scale than, say, a deep fried twinkie. The toasted nuts, pungent blue cheese, and ripe red grapes are all seasonal foods that come together in an intriguing combination of flavors delivered in a fun, easy to eat package.

A few notes–you may be tempted to eat them right away, but don’t. They are far tastier once set and well chilled. You will also wind up with leftover nuts and cheese dip that can be combined and thinned with a little milk to dress a green salad. Appetizer for dinner and salad for lunch? Works for me☺. Happy Sunday!

Sunday Dinner one year ago

Blue Cheese and Walnut Dusted Grapes

By Nicole Prep: 20 minsCook: 12 minsTotal: 32 mins Servings: 40 bites An easy appetizer on a stick!

Equipment

• 14-cup food processor

Ingredients 

• 6 ounces blue cheese, crumbled
• ⅔ 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 or cocktail picks

Instructions 

1. 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.
2. 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.
3. 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.
4. 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!

Notes

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

Nutrition

Calories: 113kcal, Carbohydrates: 4g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 51mg, Potassium: 89mg, Fiber: 1g, Sugar: 2g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.