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Grape, Blue Cheese and Almond Truffles

Food Management Staff

August 1, 2006

1 Min Read
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FM Staff

YIELD: 24 pieces

6 oz. blue cheese, room temperature
6 oz. cream cheese or goat cheese, room temperature
24 seedless grapes
4 oz. slivered, roasted almonds

  1. Place the two cheeses in a food processor and pulse until well-incorporated.

  2. Roll grapes in the cheese mix until approximately 1/4-in. of the mix is around each grape. Place grapes on parchment or plastic-lined cookie sheet and refrigerate for about 1 hour to firm the cheese.

  3. Place grapes on roasted almonds and roll until completely covered.

  4. Transfer to a platter and serve at room temperature.

Photo and recipe from the California Table Grape Commission.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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