Grape Bleu Cheese Walnut Focaccia Recipes

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WALNUT AND BLUE CHEESE GRAPES



Walnut and Blue Cheese Grapes image

Provided by Giada De Laurentiis

Time 2h42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) blue cheese, at room temperature
1/4 cup heavy cream
18 to 20 seedless red grapes, chilled
1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
2 tablespoons sugar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Line a small baking sheet or baking dish with parchment paper. Set aside.
  • In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
  • In another small bowl, mix together the walnuts, sugar, and parsley.
  • Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
  • Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

BLUE CHEESE, BALSAMIC ONION MARMALADE AND WALNUT FOCACCIA



Blue Cheese, Balsamic Onion Marmalade and Walnut Focaccia image

Provided by Peter Reinhart

Categories     side-dish

Time 19h10m

Yield Makes 1 sheet pan or 2 to 3 round focaccia

Number Of Ingredients 16

3 tablespoons plus 1 teaspoon olive oil, plus more for dimpling
White Flour Master Dough, recipe follows
1 3/4 cups walnuts or pecans, very coarsely chopped
2 cups Caramelized Balsamic Onion Marmalade, recipe follows
1 cup coarsely crumbled firm blue cheese
4 1/3 cup (567 grams) unbleached bread flour
1 3/4 (11 grams) teaspoons kosher salt
1 1/4 (4 grams) teaspoons instant yeast
2 cups (454 grams) water, cool (about 60 degrees F)
2 tablespoons (28 grams) olive oil, plus more for oiling the pan and dough
1/4 cup olive or vegetable oil
4 large yellow or white onions, thinly sliced
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with the 3 tablespoons olive oil. Begin panning and dimpling the dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 4 hours for the final rise.
  • When the dough reaches the rim of the pan, preheat the oven to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap and top the dough with the walnuts, pressing them into the dough. Spread the onion marmalade over the dough. Then top with the blue cheese, spacing the crumbles evenly so that every piece of the focaccia will include a pocket of blue cheese as well as walnuts and onions.
  • Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 10 to 12 minutes longer, or until the edge of the focaccia is golden brown and the dough is springy when poked in the center. The undercrust of the focaccia as well as the onions should be caramelized to a golden brown.
  • Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let it cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
  • Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
  • Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
  • In a large frying pan or saucepan, heat the oil over medium heat. When the oil is hot, add the onions, lower the heat to medium-low, and saute, stirring occasionally, for 25 to 30 minutes, or until the onions begin to soften and turn translucent. Do not cook over high heat, as the outside of the onions will char before the interior has softened and sweetened. Continue stirring for another few minutes, until the onions have softened and begin to turn a light amber color. Add the sugar and continue stirring until the sugar melts and begins to bubble. Clear a space in the center of the pan, pour the balsamic vinegar directly into the hot pan, and then stir the onions into the vinegar. Continue stirring for 1 to 2 minutes, until all the onions are coated, and then remove the pan from the heat.
  • In a mesh strainer set over a clean saucepan, strain the onions, pressing them with a large spoon to release their juice, and wait a few minutes until they stop dripping. Return the strained onions to the saucepan in which they were cooked and set them aside.
  • Bring the juice to a simmer over medium-high heat, stirring continuously, until thickened. This should take only a few minutes, so don't leave the pan unattended. As soon as the juice thickens into a honeylike syrup, remove it from the heat, pour it all back over the onions, and stir with a rubber spatula until they are coated with the syrup. Stir in the salt and pepper and let the onions cool.
  • Transfer the mixture to a container, seal tightly, and refrigerate for up to 2 weeks or transfer to sandwich-size resealable freezer bags and freeze for up to 6 months. Defrost at room temperature before using.
  • 1 1/2 to 2 cups.

GRAPE FOCACCIA



Grape Focaccia image

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

6 tablespoons (72 grams) extra virgin olive oil, more for drizzling
1 tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
2 teaspoons (8 grams) active dry yeast
1 2/3 cups (207 grams ) all-purpose flour, more as needed
2/3 cup (85 grams) fine cornmeal
5 tablespoons (75 grams) granulated sugar
1 1/2 teaspoons (6 grams) salt
2 1/4 cups (350 grams) Concord, black or red grapes
1/2 cup pine nuts 29 grams, optional
Flaky sea salt, for sprinkling

Steps:

  • In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
  • Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
  • Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
  • Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
  • Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
  • Halve the grapes if they are large. If using Concord, pit them.
  • Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
  • Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 16 grams

THREE CHEESE FOCACCIA



Three Cheese Focaccia image

Focaccia is a flat bread similar to a thick pizza crust. Buy the bread from the bakery of your grocery store and top it with extra cheese and seasonings. Everyone will think you went all out!

Provided by Chris from Kansas

Categories     Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces loaf focaccia bread
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
2 tablespoons grated parmesan cheese
2 teaspoons parsley flakes
1/4-1/2 teaspoon rosemary, crushed

Steps:

  • Heat oven to 400.
  • Place focaccia on ungreased cookie sheet.
  • Sprinkle evenly with cheese, parsley and rosemary.
  • Bake for 6 to 8 minutes or until cheese is melted.
  • Let stand 5 minutes. Cut into wedges.

BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS



Blue Cheese-Walnut Filling in Grape Cups image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes enough for 2 dozen

Number Of Ingredients 4

4 ounces creamy blue cheese, room temperature, crumbled
2 tablespoons finely chopped toasted walnuts
1 teaspoon honey
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.

GRAPE/BLEU CHEESE/WALNUT FOCACCIA



Grape/Bleu Cheese/Walnut Focaccia image

Make and share this Grape/Bleu Cheese/Walnut Focaccia recipe from Food.com.

Provided by teapotter

Categories     Breads

Yield 1 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/4 lb green seedless grape
1/4 lb red seedless grapes
4 ounces Stilton cheese, crumbled or 4 ounces blue cheese (any good quality)
1 cup walnuts
1 egg, beaten
3/4 cup water
1 tablespoon sugar
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast

Steps:

  • Preheat the oven to 375 degrees.
  • Using your fingers, press the focaccia dough ut into a 12-inch circle, about 1/4 -inch thick, onto a round baking sheet (I use a rectangular cookie sheet). Brush with olive oil.
  • Season the bread with salt and white pepper.
  • Press the grapes into the dough, leaving a 1-inch border around the edges.
  • Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash.
  • Bake for 25 minutes or until golden brown. Place on wooden board and slice.
  • BASIC FOCCACIA DOUGH: Place all ingredients in bread machine in the order suggested for YOUR machine. Process on Doug h/ Manual cycle.

Nutrition Facts : Calories 2730.5, Fat 157.5, SaturatedFat 36.1, Cholesterol 271.2, Sodium 4002.4, Carbohydrate 265.9, Fiber 18.2, Sugar 52.2, Protein 78.3

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