I know I’ve told you before but I’ll tell you again: I LOVE party food! Call them canapés or bite sized appetizers, hors d’oeuvres or picky bits, I love them all. There’s something so cute and easy about little tiny bites of food. I’ve even dedicated a whole category called Finger Food just for them. 🙂
These little blue cheese balls are my newest obsession. As far as presentation goes the grape halves stay put perfectly even if you’re passing the plate around. They’re super east for guests to pick up and eat in one bite, aaaannd …. they are so yummy! Blue cheese is one of my favourites but it can often need a little sweetness to balance it. I go for a drizzle of honey if I’m eating it on crackers but in this case the sweet red grapes do an excellent job.
Oooh … and then there’s the walnuts. Delicious buttery walnuts. I heart walnuts. They add just enough crunch to keep this not only delicious but interesting too. Mmmm. Don’t mind me while I drift off into blue cheesy walnut-y dreamland for a moment or fifteen.
If you’re prepping these for a party they can be made and even assembled hours in advance. If you’re like me and don’t have room in your fridge for all these little guys standing up like this, just make the balls up to 2 days in advance and then assemble them right before serving. Enjoy!
If you make these Blue Cheese Walnut and Grape Canapés, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 teaspoon butter
- ½ cup walnuts
- 7 ounces blue cheese, at room temperature (I like roquefort but any blue will work)
- ¼ cup butter, at room temperature
- 2 tablespoons brandy
- 2 teaspoons fresh ground pepper
- Salt to taste
- 30 red grapes, cut in half
- Melt butter in a small saucepan over medium high heat. Add walnuts and and cook till brown in spots, about 3-4 minutes. Remove from heat and set aside to cool. Finely mince once cool enough to handle.
- In a medium sized bowl mix together the blue cheese, ¼ cup butter, brandy and pepper. Taste and add salt as necessary. Place in the fridge until firm, at least 3 hours.
- Roll the blue cheese into 60 small balls. Dip each ball into the finely minced walnuts and them roll the ball in your hands so that the walnuts stick. You may need to put the cheese back in the fridge if it warms up and becomes too difficult to roll.
- Store in the fridge, covered in a single layer, until almost ready to serve.
- Place a cheese ball on top of a grape half and skewer with a toothpick. Let sit at room temperature for at least 5 minutes before serving.
Thank you to Merrilees Parker and her post on Stilton and Tasted Walnut Balls for the inspiration for this dish!
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