Grape Truffles Grape And Bleu Cheese 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.

BLACK GRAPE, BLUE CHEESE AND THYME FLATBREAD



Black Grape, Blue Cheese and Thyme Flatbread image

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks. For even more flavor and substance, add a scattering of arugula and prosciutto on top.

Provided by Yotam Ottolenghi

Categories     brunch, lunch, breads, appetizer, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups/200 grams white bread flour
1 teaspoon instant dried yeast (fast-action yeast)
2 1/2 tablespoons olive oil, more for oiling work surface
1/2 teaspoon kosher salt
1 1/2 pounds/700 grams seedless black grapes, such as Concord
1 teaspoon ground star anise
1 teaspoon ground cinnamon
Freshly cut zest of 1 lemon, in strips
1/4 cup/55 grams raw or demerara sugar
1 teaspoon cornstarch (cornflour)
3 ounces/80 grams mild, creamy blue cheese like Gorgonzola (dolcelatte type) or St. Agur, torn into 1/2-inch/1-centimeter pieces
1 tablespoon picked thyme leaves

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.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 27 grams

GRAPE TRUFFLES (GRAPE AND BLEU CHEESE)



Grape Truffles (Grape and Bleu Cheese) image

Adapted from a recipe from Tyler Florence. This is a sophisticated-looking appetizer just bursting with flavor. It's a bit time consuming to make, but worth it. When I made it, I ran out of ground nuts, yet still had cheese left over. I chopped up a few grapes, and sprinkled some chopped walnut pieces in the cheese and mixed it up for a nice bleu cheese spread, as a bonus. Prep and cook time includes chilling time.

Provided by Lizzie-Babette

Categories     Spreads

Time 1h45m

Yield 18 serving(s)

Number Of Ingredients 5

1 bunch seedless white grapes, washed and dried (about 1 1/2 pounds)
4 ounces cream cheese or 4 ounces neufchatel cheese, softened
8 ounces blue cheese, softened
3 tablespoons port wine
1 cup ground nuts (pistachios, preferably)

Steps:

  • Mash the cream and bleu cheese in a bowl until they are combined well.
  • Add the port.
  • Mix until all ingredients are very well combined.
  • Chill the cheese mixture for about an hour or two.
  • Using a regular spoon, scoop some cheese into the bowl of the spoon and using a grape, scrape the cheese out of the spoon.
  • Press the cheese around the grape and roll in your hands to completely cover it well.
  • Roll the cheese-covered grape in the ground nuts.
  • Continue with remaining grapes.
  • Chill until ready to serve.
  • Note: if you have leftover cheese, you can mix it with a few chopped nuts and some chopped grapes to make a delicious spread, too.

Nutrition Facts : Calories 84.8, Fat 5.8, SaturatedFat 3.8, Cholesterol 16.4, Sodium 195.1, Carbohydrate 4.6, Fiber 0.2, Sugar 3.5, Protein 3.3

GRAPES ROLLED IN BLUE CHEESE AND NUTS



Grapes Rolled in Blue Cheese and Nuts image

Provided by Food Network

Time 20m

Number Of Ingredients 5

8 ounces blue cheese, crumbled
3 tablespoons sour cream
1 cup walnuts and pecans
1 medium bunch seedless red grapes, separated
1 medium bunch white seedless grapes, separated

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.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING



Bitter Greens and Grapes with Blue Cheese Dressing image

Yield Makes 6 servings

Number Of Ingredients 13

1/3 cup 1% fat cottage cheese
3 tablespoons nonfat plain yogurt
2 tablespoons well-shaken buttermilk
2 teaspoons water
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 1/2 oz blue cheese (scant 1/4 packed cup)
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces frisée, torn into bite-size pieces (5 cups)
8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)
1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)
1 cup red seedless grapes, halved

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 GRAPES APPETIZER



Blue Cheese Grapes Appetizer image

This recipe sounded so good. I love all the ingredients and plan to serve it at my next catered event.

Provided by Tangiloos catering

Categories     Cheese

Time 40m

Yield 60 Grapes

Number Of Ingredients 7

1/2 cup shelled pecans
1/2 cup shelled pistachios
1/2 cup shelled walnuts
0.75 (6 ounce) package reduced-fat cream cheese, at room temp (Neufchatel)
4 ounces blue cheese
12 ounces seedless grapes, stemmed, rinsed and dried
grape leaves or mint sprig, rinsed and dried

Steps:

  • Heat oven to 350 degrees F. Place nuts, each kind separate, on a rimmed baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool.
  • In a food processor, pulse one kind of nut at a time, until just finely chopped (don't overprocess). Place in separate bowls.
  • Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
  • Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove 1 coated grape at a time with a spoon, then push grape gently into one of the bowls of chopped nuts. Shake bowl to turn grape until coated. Place on lined baking sheet.
  • To serve: Arrange grapes on a leaf-lined plate to resemble a bunch of grapes.

Nutrition Facts : Calories 34, Fat 2.7, SaturatedFat 0.8, Cholesterol 2.6, Sodium 36.9, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 1.1

ALMOND CRUSTED CHEVRE AND GRAPE TRUFFLES



Almond Crusted Chevre and Grape Truffles image

A savory-sweet appetizer that looks like a candy truffle is really a juicy grape in a goat cheese coating, rolled in toasted almonds and chives.

Provided by Almond Board

Categories     Almond Board

Yield 13

Number Of Ingredients 7

4 ounces chevre, crumbled
2 ounces cream cheese, softened
2 tablespoons port wine
Salt and pepper to taste
13 grapes
½ cup whole almonds
¼ cup thinly sliced chives

Steps:

  • In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
  • Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder.
  • Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
  • Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly.
  • Refrigerate, covered until serving.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 2.4 g, Cholesterol 11.7 mg, Fat 6.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 58.1 mg, Sugar 1.4 g

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