Recipe: Walnut and blue cheese-coated grapes
From Chef Tony Charbonnet at Publix
Walnut & Blue Cheese-Coated Grapes
2/3 cup finely chopped walnuts
6 ounces crumbled blue cheese
4 ounces cream cheese
20 loose seedless red grapes
Preheat oven to 325° F.
On a sheet pan spread out walnuts and toast in oven for 7-9 minutes. Remove from oven and allow to cool.
In a bowl with an electric mixer, cream together blue cheese and cream cheese until smooth. Put one tablespoon of cheese mixture in the palm of one hand and shape mixture around a grape to coat. Cover remaining grapes and chill on a sheet pan for 15 minutes.
Roll cheese-coated grapes in chopped pecans to cover completely. Chill for 30 minutes or until coating is firm.
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