California Grape, Blue Cheese and Almond Truffles
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Credit: Kaspar Donier
The National Culinary Review, December 2008
3 oz. Oregon blue cheese (or goat cheese), room temperature
3 oz. cream cheese, room temperature
12 seedless California grapes
2 oz. slivered roasted almonds
Put blue cheese and cream cheese in food processor; pulse until well incorporated. (Do not mix too long or cheese will be runny.) Roll grapes in cheese mix until approximately 1/4-inch of mix is around each grape. Put grapes on parchment- or plastic- lined cookie sheet; refrigerate for about 1 hour to firm the cheese. Put grapes on roasted almonds; roll until completely covered. Transfer to platter; serve at room temperature as an hors d'oeuvre, on top of leafy salad or as cheese course with port.
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