Tangy blue cheese, crunchy walnuts, and juicy sweet grapes pair beautifully together in this blue cheese appetizer. Serve it as the perfect party food for holiday gatherings, weddings, baby showers, or any other special occasion that calls for something tasty. It's simple to prepare and the individual portions present well for serving.
Blue Cheese Balls
7ouncesblue cheese, at room temperature
2tablespoonsbutter, at room temperature
2teaspoonsfresh ground pepper
Sea salt , to taste
30-60grapes, see notes
In a medium-sized bowl mix the blue cheese, butter, brandy, and pepper. Taste and add salt as necessary. Scoop ½ teaspoon portions onto a parchment paper-lined baking sheet then place them in the fridge until firm, at least 3 hours.
7 ounces blue cheese, 2 tablespoons butter, 2 tablespoons brandy, 2 teaspoons fresh ground pepper, Sea salt
Melt the butter in a small pan over medium-high heat. Add the walnuts and cook, tossing the pan frequently, until they're brown in spots, about 3-4 minutes. Remove from the heat and set them aside to cool. Finely mince once cool enough to handle.
1 cup walnuts, 1 teaspoon butter
Dip the blue cheese portions in the finely minced walnuts then roll them into balls using the palms of your hands. Dip each ball into the finely minced walnuts and 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.
Cut the grapes either in half if large or cut off the end if small, so that each grape sits nicely on a plate.
To serve, skewer a cheese ball with a toothpick then skewer the grape. Let them sit at room temperature for at least 5 minutes before serving.
If your grapes are large, cut them in half. If your grapes are small, cut off just the end so that there is a flat surface for the grape to sit. Don't rush the time the blue cheese portions sit in the fridge. They will be very hard to roll if they are not hard.