Blue Cheese And Red Grape Spread Recipes

CHEESE/GRAPE APPETIZERS

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.

BLACK GRAPE, BLUE CHEESE AND THYME FLATBREAD

Steps:

• Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.
• Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.
• While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.
• Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.
• Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.
• Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.
• Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.

BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS

Steps:

• In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.

GRAPES ROLLED IN BLUE CHEESE AND NUTS

Steps:

• Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

BLUE CHEESE SPREAD

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

BLUE-CHEESE SPREAD

Steps:

• In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.

BLUE CHEESE SPREAD

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING

Steps:

• Purée all dressing ingredients in a blender until very smooth, about 1 minute.
• Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

BLUE CHEESE SPREAD

Steps:

• Mash blue cheese and mayonnaise together until smooth. Add more mayonnaise if necessary. Mix in hot sauce and lemon juice.
• Store in refrigerator until ready to use. Spread will keep up to two days.

BLUE CHEESE AND RED GRAPE SPREAD

Steps:

• In a food processor, process blue cheese and cream until smooth.
• Add grapes and pulse until blended throughout. Spoon spread into serving bowl; stir in basil and nuts.
• Cover tightly and refrigerate for at least 30 minutes.
• Serve chilled or at room temperature with toasted multi-grain baguette slices.
• Spread can be prepared one day in advance.