Author Notes
Grapes covered in creamy gorgonzola cheese, then rolled in chopped pecans. Serve with a toothpick and a cocktail! —Erin Gleeson
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Ingredients
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1 bunch
seedless grapes
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8 ounces
creamy gorgonzola cheese
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1/2 cup
chopped pecans
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1 packet
toothpicks
Directions
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Put a dab of creamy gorgonzola cheese and one grape in your palms.
Roll it around until the grape is mostly coated with the cheese.
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Roll the grape in chopped pecans.
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Stick a toothpick in it! Lovely served with a cocktail (or 2).
Erin Gleeson is a food photographer and blogger for The Forest Feast, www.theforestfeast.com, which she started after moving from NYC to a cabin in the woods. Her photos have appeared in numerous magazines, newspapers and cookbooks including The New York Times Dining Section and The James Beard Foundation, and her first cookbook, The Forest Feast, comes out next year (Spring 2014, Abrams). More of her work can be seen at www.theforestfeast.com.
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