READY IN 45 mins

Gorgonzola and Olive Stuffed Grape Leaves

Read Reviews (14)

"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

Directions

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.
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

PREP 45 mins
READY IN 45 mins

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!".

—KROL

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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.

—world_traveler_84

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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.

—FARGOMIKE

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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.

—MSBEACHBUM

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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!

—AZ

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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.

—Foodie Girl

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Dec 15, 2006

Mary

—MLFLY

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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!

—Marigat

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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.

Nutritional Information

Gorgonzola and Olive Stuffed Grape Leaves

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 91
Calories from Fat: 66

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 1.6g 8 %
Cholesterol 4mg 2 %
Sodium 605mg 24 %
** Potassium 77mg 2 %
Total Carbohydrates 5.3g 2 %
** Dietary Fiber 0.8g 3 %
Protein 2.2g 4 %
** Sugars 2.1g
** Vitamin A 19 %
Vitamin C 18 %
Calcium 9 %
Iron 8 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 5 %
** Magnesium 4 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.