Gorgonzola and Olive Stuffed Grape Leaves Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 1, 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!".
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Cooking Level: Expert

Home Town: Elida, New Mexico, USA
Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 19, 2005
The filling had an excellent flavour but did not work well for us in grape leaves. The process of stuffing the leaves was onerous and they were messy to eat. We ended up using the filling as a "bruchetta" on small toasts of bread. That was very well received for flavour but didn't look too appealing. Might use again as part of an hors d'oeuvres tray but would never try the grape leaves again. Interesting experiment though!
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Home Town: Waterdown, Ontario, Canada

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Reviewed: Jun. 1, 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.
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Photo by Michael Hayes

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Reviewed: 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.
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