Walnut And Blue Cheese Grapes Recipes

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WALNUT AND BLUE CHEESE COATED GRAPES

Make and share this Walnut and Blue Cheese Coated Grapes recipe from Food.com.

Provided by Julie Tremmel

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4



Walnut and Blue Cheese Coated Grapes image

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.**.

Nutrition Facts : Calories 196.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 31.5, Sodium 339, Carbohydrate 4.5, Fiber 0.8, Sugar 2.3, Protein 7.2

2/3 cup walnuts, finely chopped
6 ounces blue cheese, crumbled
4 ounces cream cheese
20 red seedless grapes

GRAPES ROLLED IN BLUE CHEESE AND NUTS

Provided by Food Network

Time 20m

Number Of Ingredients 5



Grapes Rolled in Blue Cheese and Nuts image

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.

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

CHICKEN BLUE CHEESE SALAD WITH GRAPES AND WALNUTS

Make and share this Chicken Blue Cheese Salad With Grapes and Walnuts recipe from Food.com.

Provided by KelBel

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7



Chicken Blue Cheese Salad With Grapes and Walnuts image

Steps:

  • Mix together and serve on lettuce or bread.

Nutrition Facts : Calories 475.6, Fat 33.5, SaturatedFat 10.2, Cholesterol 99.2, Sodium 414.2, Carbohydrate 16.7, Fiber 0.8, Sugar 8.3, Protein 28

8 ounces chicken breasts, cooked and diced
1/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup plain yogurt
2 tablespoons blue cheese, crumbled
2 tablespoons toasted walnuts, chopped
1/2 cup grapes, sliced in half
salt and pepper

BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes enough for 2 dozen

Number Of Ingredients 4



Blue Cheese-Walnut Filling in Grape Cups image

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.

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

BLUE CHEESE, WALNUT, AND CHICORY SALAD

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Blue Cheese, Walnut, and Chicory Salad image

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.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

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