Gorgonzola and Olive Stuffed Grape Leaves Recipe - Allrecipes.com
  • READY IN 45 mins

Gorgonzola and Olive Stuffed Grape Leaves

Recipe by  

"These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 rolled leaves Change Servings
ADVERTISEMENT
  • PREP

    45 mins
  • READY IN

    45 mins

Directions

  1. In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  2. Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2006

You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cocktail buffet! I finally threw up my hands and said "There are no more!".

 
Most Helpful Critical Review
Jun 28, 2006

This is absolutely delicious, but it is very expensive, and needs to be strained a few times over; the juice was dripping down my hosts chins. Also, if you get big grape leaves, put a little more mix in it. There shouldnt be more grape leaves than mix.

 

16 Ratings

Jun 01, 2004

Overall, I thought this was a great recipe. I would make one change. It was a bit salty for my taste. I would suggest rinsing the grape leaves to remove the brine. I also served it warm with some tomato sauce. It was very good this way as well.

 
Mar 12, 2004

Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.

 
Sep 14, 2008

Dynamite! I used the leaves soaked in vinegar brine, which I prefer as they have a milder flavor, rinsed and drained them. I also had a lot to make so I flushed out the filling with some rice (not much) to keep my costs down. I used a mix of macademia nuts, walnuts and pine nuts since I had them on hand, tomatoes and onions out of my garden. These were a huge hit, everyone thrilled to see a vegetarianstuffed grapeleaf. I will make these again, and again!

 
Feb 24, 2008

Overall, this was a huge hit. My only complaint is that even without the brine it was a bit too salty. We did love the filling. For those who don't adore grape leaves, we used the extra as a topping for bruschetta with a little honey drizzled on top. That was amazing.

 
Dec 15, 2006

Mary

 
Aug 09, 2006

Lots of work, lots of ingredients, lots of yummy taste for those with a discriminating palate. Great as an appetizer to the Prunes and Olives Chicken dish. Impresses the guests!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 91 kcal
  • 5%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 4 mg
  • 2%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Spinach Stuffed Chicken Breasts

Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.

Pear Gorgonzola Pizza

See how to make a delicious pear and cheese pizza with an artisan pizza crust.

Kelsey's Favorite Stuffed Green Peppers

Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States