Grape and Blue Cheese Truffles

Like blue cheese? Me too.  But blue cheese is a really strong flavor so if you’re planning on making this one for a dinner party appetizer, remember that not everyone can stomach all that moldy flavor goodness so consider paring this appetizer with something that everyone will like.  

For this recipe, I chose three different blue cheeses and brought them all home to figure out which worked best with the flavors in this dish, namely grape and pistachio.  This turned out to be a good idea as the three cheeses were very different.  Some blue cheeses are subtle and almost sweet, while others are extremely pungent and will easily overpower any dish.  If you’re not sure which blue cheese to go with, it’s probably best to head to your local cheese shop and ask to taste a few.  When in doubt, pick the one you like best, and hey, at least one person at your party will like the flavor!  

A good cheese shop will usually let you sample any cheese you’d like and trust me, they really don’t mind.  They want your business so don’t feel like you’re that guy in the ice cream line who needs to try every flavor before he picks out his cone, you know that guy – I mean, come on, who hasn’t tried plain chocolate ice cream?  Cheese is far more complex than ice cream and can change from one batch to another so it’s always a good idea to ask for a taste before you buy. 
One more tip – fruit is usually better room temperature.  For that matter, cheese should be served at room temperature as well.  When you make these little guys, store them in the fridge until about half an hour before your guests arrive and they should be perfect by the time your peckish guests start looking around for a snack. Bonus – these are really pretty and guests will think you’re quite the gourmand. 
Grape and Blue Cheese Truffles  
Recipe courtesy Tyler Florence

4 ounces cream cheese, softened
8 ounces blue cheese, softened
3 tablespoons port
1 bunch seedless white grapes, about 2 pounds
1 cup pistachios, ground

Mash the cream cheese and blue cheese together in a bowl until combined. Pour in the port and mix until blended. Grab a bit of the cheese in one hand and a grape in the other. Put the two together and roll the grape around in your hands until it is completely covered by the cheese. Roll the cheese-covered grapes in the ground pistachios. Chill until ready to serve.


  1. Valentina, you always leave the best feedback. Thanks so much for all the encouragement, we really appreciate it.


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