Nutty Blue Cheese & Grape
Coming up with an impressive brunch spread is never easy, but this blue cheese and grape platter is sure to be a hit. It'll be gone before you know it.
At a glance
1 cup walnut halves
2 cups (8 oz.) blue cheese, crumbled
2 tbsp. Port or dry sherry
2 tbsp. heavy whipping cream
1 cup seedless red grapes, rinsed and patted dry
Walnut halves and grapes for garnish
In an ungreased heavy skillet, over medium heat, toast walnuts, stirring constantly, until golden, about 3 minutes. They should have lost their raw taste. Immediately transfer to a bowl to cool. After about 5 minutes, coarsely chop walnuts. Set aside. In a blender mix cheese, Port and cream to a smooth paste. Add grapes. Pulse until grapes are chopped and distributed throughout mixture. Scrape mixture into a serving bowl. Stir in chopped nuts. Cover tightly and refrigerate 30 minutes to overnight. Serve cool or at room temperature, garnished with walnut halves and grapes.
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