Annagloria’s Gorganzola Grapes

Appetizers

My friend Annagloria served these as a first course at a dinner party in her house one evening. I thought they were perfect.

Ingredients

40-50 each Red grapes
½ lb Gorgonzola dolce
½ lb Cream cheese, softened
½ lb Toasted pistachios

Instructions

Wash the grapes and dry thoroughly with a kitchen towel. Set aside.

Combine the gorgonzola and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed until completely homogenous, scraping down the sides as needed.

Grind the pistachios in a food processor, transfer to a bowl and set aside.

Coat the dry grapes completely in the cheese mixture and then roll in the crushed pistachios to coat evenly. Refrigerate for at least 2 hours in an airtight container before serving.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com