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My review
Gorgonzola and Olive Stuffed Grape Leaves
16
LINDA
"These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!"
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Ingredients
45 m servings 91Original recipe yields 20 servings (20 rolled leaves)
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Directions
{{model.addEditText}} Print- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
4/1/2006
You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cockt...
Most helpful critical review
6/28/2006
This is absolutely delicious, but it is very expensive, and needs to be strained a few times over; the juice was dripping down my hosts chins. Also, if you get big grape leaves, put a little mor...
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4/1/2006
You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cockt...
6/1/2004
Overall, I thought this was a great recipe. I would make one change. It was a bit salty for my taste. I would suggest rinsing the grape leaves to remove the brine. I also served it warm with...
3/12/2004
Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.
9/14/2008
Dynamite! I used the leaves soaked in vinegar brine, which I prefer as they have a milder flavor, rinsed and drained them. I also had a lot to make so I flushed out the filling with some rice (n...
2/24/2008
Overall, this was a huge hit. My only complaint is that even without the brine it was a bit too salty. We did love the filling. For those who don't adore grape leaves, we used the extra as a ...
6/28/2006
This is absolutely delicious, but it is very expensive, and needs to be strained a few times over; the juice was dripping down my hosts chins. Also, if you get big grape leaves, put a little mor...
8/9/2006
Lots of work, lots of ingredients, lots of yummy taste for those with a discriminating palate. Great as an appetizer to the Prunes and Olives Chicken dish. Impresses the guests!
4/10/2009
My husband has held that he would NEVER enjoy Gorgonzola and has turned it down every time it infiltrated his food - but this he loved! In fact, everyone at the party loved this - even those wh...