Best 8 Walnut And Blue Cheese Coated Grapes 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.

BLUE CHEESE GRAPES

Steps:

• 1. Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with 1 teaspoon cream cheese mixture. Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture. Line a plate or tray with waxed paper. Arrange the coated grapes on prepared plate. Chill, covered, for 30 minutes.

WALNUT AND BLUE CHEESE COATED GRAPES

Steps:

• Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
• With mixer cream blue cheese and cream cheese.
• Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
• Roll grapes in walnuts to coat. Chill 30 minutes.
• Using a sharp knife cut grapes in halves and serve.
• **Cooking time includes toasting walnuts and chill time for grapes.**.

GRAPE-WALNUT SALAD

Steps:

• Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

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.

BLUE CHEESE GRAPES APPETIZER

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.

BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS

Steps:

• First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
• To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.