Savory Grape Truffles

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Makes about 20

  • 2/3 cup finely chopped walnuts
  • 6 ounces goat cheese
  • 4 ounces cream cheese
  • 20 loose seedless red grapes (about 1/4 pound with stems)

Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes or until fragrant. Remove from oven and allow to cool.

In a medium bowl cream together the goat cheese and the cream cheese until smooth.

Put one tablespoon of the cheese mixture in the palm of one hand and roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes.

Roll the cheese-coated grapes in the chopped walnuts to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.

Grape Truffles 2

Variations:

  • You can substitute goat for blue cheese.
  • Substitute your favorite nuts with walnuts.

Do ahead:

  • The cheese mixture can be make 3-4 days in advance and refrigerated in an airtight container.
  • The completed truffles can be made 1 day ahead and refrigerated in an airtight container.

Poached Pears with Gorgonzola Crostini

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Serves 4

Poached Pears with Gorgonzola Crostini

Odd enough, sweets after dinner do not appeal to me. If a cheese platter is offered on a dessert menu, then I will happily indulge.

But I know I am in the minority. That’s why I came up with this recipe. It is a great combination of sweet and savory, it’s easy to make, and looks pretty enough for when you have dinner guests.

Alternately, you can also slice the pear, and serve the slices on top of the crostini (Just a fancy word for small pieces of toasted bread served with a topping.)

Blue Sage Photoshoot 05.07 016

  • 4 firm but ripe small pears, peeled (or 2 large pears cut in half lengthwise peeled and cored.)
  • 5-8 fresh thyme sprigs
  • 1 bottle semi-dry rose wine
  • ¾ cup honey
  • 8 slices of baguette, thinly sliced and toasted
  • 2 ounces Gorgonzola cheese

In a small to medium saucepan bring the wine, honey, and thyme sprigs to a boil.

Note: To poach means to cook food submerged in a flavorful liquid. Make sure your saucepan is deep enough to cover the pears completely with the wine mixture. You can also cut the pears in half lengthwise to make sure they are completely covered in poaching liquid.

Reduce heat and cook, stirring occasionally, until the honey dissolves. Add pears and cover the saucepan. Simmer until pears are tender, about 10-15 minutes depending on the size and ripeness of the pear. To check for doneness, use a skewer or toothpick and insert from the bottom of the pear. If the skewer can be inserted with ease, it’s done. If there is resistance, simmer for a few minutes more.

Place one pear (or half) on a plate. Spread some Gorgonzola on the toasted crostini and serve alongside the pear.

The poaching liquid can be saved ad reused once more in an airtight container for 2 weeks in the refrigerator.

Variations:

  • You can use peaches, apricots, plums, or nectarines.
  • If gorgonzola is not your favorite, you may substitute with another cheese. I recommend something sharp and tangy to contrast the sweetness of the poached pear – for example goat, feta, pecorino, or a sharp, aged cheddar.
  • You can serve it as an appetizer with slices of pear on top of the crostini.
  • Can be served warm, room temperature, or cold.

Do ahead:

  • The poaching liquid can be made 2 weeks in advance and refrigerated in an airtight container.
  • The pears can be poached 2 days ahead and refrigerated. Just make sure to store in an airtight container.
  • A lot of recipes will say you can make the crostini 1-2 days ahead, but I find that they get stale and have to be re-toasted.

Questions? Ask me in the comment section below.