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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Annagloria’s Gorganzola Grapes

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


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


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.

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