Walnut and Cabrales Grapes
1 cup finely chopped walnuts
1/3 lb. (or 150g) Cabrales, crumbled
1/4 lb. (or 100g) cream cheese
20 loose grapes (about 2 ounces or 1/2 pound – or 250g. with stems)
In a preheated 325º F (~160ºC) oven toast the walnuts for 7 to 9 minutes or until lightly golden. In a bowl with an electric mixer cream together the Cabrales and the cream cheese until the mixture is smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat it.
Coat the remaining grapes in the same manner and chill them on a sheet pan for 15 minutes. Roll the cheese coated grapes in the walnut mixture to coat them completely and chill for 30 minutes or until the coating is firm. Using a sharp knife, cut in half and serve immediately. Makes about 40 coated grapes.
For an alternative cheese and fruit combination:
6 figs, quartered
5 ounces of Cabrales
Place a generous 2 teaspoon of Cabrales on each fig and smear with a knife to keep in place.
We recommend serving with a cider from Asturias.