Nutty Gorgonzola-Coated Grapes Appetizer recipe from Sue Urban of DeBary. 4 oz. cream cheese 6 oz. Gorgonzola cheese 1 cup pecans About 20 seedless grapes
Allow cream cheese and gorgonzola to soften slightly at room temperature. Heat oven to 350 degrees. Spread pecans on small baking tray; toast 5 minutes, then cool. In bowl, cream cheeses together. Put 1 tablespoon cheese mixture in your hand; press grape into cheese mixture, forming ball. Roll covered grape in finely chopped pecans. Repeat eith remeinder. Chill 30 minutes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
