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Gorgonzola and Olive Stuffed Grape Leaves

Rated as 4.44 out of 5 Stars
16

"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 91
Original recipe yields 20 servings (20 rolled leaves)

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 91 calories; 7.3 5.3 2.2 4 605 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.

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...

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 ...

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...

Mary

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!

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...