Blue Cheese Walnut and Grape Canapés
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 60
- salt to taste
- 2 tablespoons brandy
- 1 teaspoon butter
- 1/2 cup walnuts
- 1/4 cup butter at room temperature
- 2 teaspoons fresh ground pepper
- 7 ounces blue cheese at room temperature (i like roquefort but any blue will work)
- 30 red grapes cut in half
- Carbohydrate 0.285287989847318 g
- Cholesterol 4.68358674492014 mg
- Fat 2.39711177453868 g
- Fiber 0.0858103366116504 g
- Protein 0.973945415691692 g
- Saturated Fat 1.17939568479972 g
- Serving Size 1 1 piece (6g)
- Sodium 110.267954499015 mg
- Sugar 0.199477653235667 g
- Trans Fat 0.165370051651194 g
- Calories 26 calories
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.
