Yield: 50 Servings
|¼ pounds||Cheese, Blue Cabrales|
|¼ pounds||Cheese, Cream to|
|2 tablespoons||Cream, Heavy to|
|2 tablespoons||Oil, Olive Spanish|
|1½ cup||Pine Nuts or Almonds|
|1 pounds||Grapes, seedless Red or Green washed and dried|
In a bowl, whip the Cabrales blue cheese, cream cheese and cream until smooth and chill.
Heat the oven to 275 degrees. Grease a baking sheet with the Spanish olive oil and spread the pine nuts in one layer. Bake until golden, about 4 to 5 minutes. Drain and chop coarsely.
Individually coat the grapes with the cheese mixture, using your hands or a small spoon. Roll in the nuts and place on a tray.
Refrigerate. Serve garnished with grape clusters and accompanied by chilled Spanish dry sherry.
"Fresh Inspirations foods from Spain" created by Maria Vazquez, Rosedale, New York, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94