Walnut and Cabrales Grapes

Walnut and Cabrales Grapes


Adapted from a recipe I found online it serves 8


Ingredients:
1 cup finely chopped walnuts
150g Cabrales, crumbled
100g Organic cream cheese (this cream cheese is “to die for” whether you use it in this recipe or not)
20 loose grapes (about a 1/2 pound or 250g. with stems)

Preparation and cooking:

Preheat oven to 325º F

In the oven toast the walnuts for 7 to 9 minutes or until lightly golden.

In a bowl cream together the Cabrales and the cream cheese until the mixture is smooth. This is easiest using an electric mixer.

Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat it.

Coat the remaining grapes in the same manner and chill them on a sheet pan for 15 minutes.

Roll the cheese coated grapes in the walnut mixture to coat them completely and chill for 30 minutes or until the coating is firm.

Using a sharp knife, cut in half and serve immediately. Makes about 40 coated grapes.

For an alternative cheese and fruit combination:
6 figs, quartered
5 ounces of Cabrales
Place a generous 2 teaspoon of Cabrales on each fig and smear with a knife to keep in place.

Pairings:

It is suggested to serve with a Cider, Sherry, or with an aged Fortified wine or Sauterne .… you get the picture!