Just a few ingredients are all you need to create an elegant appetizer.
- Portion size 32 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 24 red seedless grapes
- 2 tablespoons tawny port (optional)
- 2 tablespoons ruby port (optional)
- 1/2 cup whole hazelnut
- 1 1/2 cup crumbled rindless gorgonzola cheese (about 12 oz/375 g)
- 1/4 cup whipping cream
- 4 Belgian endives
MethodQuarter grapes lengthwise. In bowl, toss grapes with port (if using). Let stand for 1 hour; drain.
In skillet, toast hazelnuts over medium heat, stirring often, until fragrant, about 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Let cool and coarsely chop.
In bowl, beat cheese until smooth; slowly beat in cream until light and fluffy. Fold in hazelnuts. (Make-ahead: Cover and refrigerate for up to 2 days. Let come to room temperature.)
Trim bottom off each endive. Remove 32 of the large leaves; spoon 1 tbsp (15 mL) cheese mixture near bottom of each. Top each with 3 pieces of grape.
Nutritional facts Per piece: about
- Sodium 120 mg
- Protein 2 g
- Calories 51.0
- Total fat 4 g
- Potassium 42 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 3.0
- Vitamin C 2.0