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Recipe

Grape Clusters with Brie, Gorgonzola, and Honey

Scott Phillips

Servings: 4 as an appetizer

This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins.

Ingredients

  • 6 oz. brie, rind removed, at room temperature
  • 4 oz. Gorgonzola, at room temperature
  • 1-1/2 lb. seedless grape clusters, preferably red
  • 1 Tbs. honey
  • 2 Tbs. coarsely chopped toasted walnuts
  • 1/2 tsp. finely chopped fresh rosemary

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 60
      Sodium (mg): 470
      Carbohydrates (g): 36
      Fiber (g): 2
      Protein (g): 14

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Mash the cheeses together in a small bowl; there should still be clumps of Gorgonzola visible. Put the grapes on a foil-lined rimmed baking sheet, and using your fingers, put dollops of the cheese mixture on the grapes, spreading the grapes apart in places to get cheese inside and underneath.
  • Bake until the cheese is almost melted but still clinging to the grapes, 4 to 5 minutes. Transfer to a serving plate or cheese board. Drizzle with the honey, sprinkle with the walnuts and rosemary, and serve.

Reviews

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Reviews

  • User avater
    justtess | 10/30/2015

    Really yummy, but not for everyone. Gorgonzola isn't everyone's favorite, but for those who like it this is a big hit!

  • susanlee | 10/26/2014

    An easy and tasty appetizer. I read the reviews but left the grapes in clusters on the stems and we didn't find it hard to eat or too messy. A little hand wash before dinner is all you need!

  • user-575032 | 10/10/2014

    Great taste and was a huge hit. Next time we will take grapes off the stems and may try "cooking" grapes slightly before putting cheese on them and then melting it. A definite keeper.

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