"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!" — LINDA
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chopped green olives
chopped kalamata olives
crumbled Gorgonzola cheese
chopped macadamia nuts
chopped fresh basil leaves
roma (plum) tomatoes, seeded and chopped
red bell pepper, chopped
3 1/2 tablespoons
chopped fresh garlic
salt to taste
ground black pepper to taste
1 (8 ounce) jar
grape leaves packed in brine
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!".
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.
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.
Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Gorgonzola and Olive Stuffed Grape Leaves
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 66
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