Are you planning a get-together with friends and want to serve something unique? Instead of the usual grape salad, why not try a fresh twist with grapes and cheese. Grapes Dipped in Gorgonzola and Pistachios is a simple but impressive recipe that will surprise your guests!
Gorgonzola is a rich Italian cheese known for its bold, creamy flavor. It pairs perfectly with the sweetness and crunch of fresh grapes. The result? A balanced bite that’s both sweet and savory.
So, why pistachios? While many similar recipes use walnuts or pecans, pistachios add a delightful crunch and a vibrant green color that really stands out. They’re not only delicious but also give this appetizer a striking look that’s sure to catch everyone’s eye.
Grapes Dipped in Gorgonzola and Pistachios is quick to make and easy to follow. Serve them as an appetizer at a dinner party or add them to a buffet spread—they’ll fit right in and add a unique touch.
When choosing ingredients, look for seedless grapes that aren’t too soft. Sweet Gorgonzola cheese works best for a milder, creamy flavor that won’t overwhelm the grapes.
Ingredients
Prep Time: 15 Min | Cooling Time: 15 Min | Servings: 6
- 80 g (~3 oz) pistachios, chopped. I used the Granella di Pistacchio from Bronte
- 80 g (~3 oz) sweet Gorgonzola cheese (Gorgonzola Dolce)
- 80 g (~3 oz) fresh creamy cheese, like Mascarpone or Ricotta (I used Ricotta for this recipe, but Mascarpone works well too)
- 10 white grapes (seedless and slightly firm)
- 10 red grapes (seedless and slightly firm)
Instructions
Grapes Dipped in Gorgonzola and Pistachios is a quick and easy recipe that makes a beautiful and tasty appetizer. To get the best results, choose fresh, firm, and seedless grapes that are about the same size. This will make the presentation look more uniform and help each bite have a balanced flavor.
Step 1) - Start by washing the grapes thoroughly under cool water. Pat them dry with paper towels to remove any moisture; this will help the cheese mixture stick to the grapes better.
In a mixing bowl, combine the Gorgonzola and the creamy cheese you chose, like Ricotta or Mascarpone (I used Ricotta, but Mascarpone also works well for a richer taste).
Use a spoon to stir and blend until the mixture is smooth and creamy. If needed, you can use the back of the spoon to press any lumps, ensuring the cheese mixture has a smooth texture for easier coating.
Step 2) - Take a small spoon or use two teaspoons to scoop a bit of the Gorgonzola cream and carefully coat each grape. This creamy coating adds a burst of flavor and helps the pistachios stick to the grapes.
Step 3) - Place the chopped pistachios on a plate or in a shallow bowl. Roll each cheese-coated grape in the pistachios, pressing lightly to ensure an even coating. The pistachios add a nice crunch and a beautiful green color that makes each piece look elegant.
Once all the grapes are coated, place them on a serving plate and refrigerate for about 15 minutes. Chilling helps the cheese set and makes each bite refreshing. For serving, you can add a toothpick to each grape to make them easier to pick up. Arrange them on a platter for a party or serve individually on small plates if it’s part of a sit-down meal.
These little bites make a wonderful, elegant appetizer that’s easy to eat and full of contrasting flavors—sweet, savory, creamy, and crunchy. Buon appetito!
YOU MUST ALSO TRY:
- Hazelnut Risotto with Pecorino Cheese
- Risotto with Gorgonzola, Pear and Walnuts
- Italian Fondue Recipe
- Grape Focaccia Recipe (Schiacciata con l’Uva)
- Pear and Gorgonzola Muffins
- How to Make Pistachio Cream at Home
Storage
If you have leftovers or want to prepare Grapes Dipped in Gorgonzola and Pistachios in advance, store them in an airtight container in the refrigerator. They can be kept for up to 24 hours, but they are best enjoyed fresh on the same day.
The longer they sit, the softer the grapes may become, and the pistachios can lose their crunch.
To maintain the best texture, place them in the fridge right after preparation and remove them only a few minutes before serving.
Avoid freezing, as it will alter the texture of the grapes and cheese.
Variations
For this recipe, you have flexibility with the cheese, grapes, and nut coating.
Cheese Options
If you prefer a milder taste, you can substitute Gorgonzola with a creamier blue cheese, like Danish Blue or Roquefort, which still provides a bold flavor without overpowering the grapes. For a softer, slightly sweet option, Mascarpone or Ricotta work wonderfully on their own or blended with a bit of Gorgonzola for balance.
Grape Selection
When selecting grapes, opt for seedless varieties to make them easier to enjoy. Red or green grapes both work well, but choose ones that are firm and fresh. If only seeded grapes are available, slice them carefully to remove the seeds before coating them in cheese.
Nut Coating Alternatives
For the nut coating, pistachios add a beautiful green color and crunchy texture, but you can also try finely chopped walnuts or almonds for a different flavor profile. Whichever nut you choose, make sure it’s roasted and salted to enhance the savory contrast with the creamy cheese and sweet grapes.
Recipe Card
Grapes Dipped in Gorgonzola and Pistachios
Ingredients
- 80 g chopped pistachios - ~3 oz
- 80 g sweet Gorgonzola cheese - ~3 oz
- 80 g creamy cheese - ~3 oz, fresh like Mascarpone or Ricotta (I used Ricotta for this recipe, but Mascarpone works well too)
- 10 white grapes seedless and slightly firm
- 10 red grapes seedless and slightly firm
Instructions
- Start by washing the grapes thoroughly under cool water. Pat them dry with paper towels to remove any moisture; this will help the cheese mixture stick to the grapes better.
- In a mixing bowl, combine the Gorgonzola and the creamy cheese you chose, like Ricotta or Mascarpone (I used Ricotta, but Mascarpone also works well for a richer taste).
- Use a spoon to stir and blend until the mixture is smooth and creamy. If needed, you can use the back of the spoon to press any lumps, ensuring the cheese mixture has a smooth texture for easier coating.
- Take a small spoon or use two teaspoons to scoop a bit of the Gorgonzola cream and carefully coat each grape. This creamy coating adds a burst of flavor and helps the pistachios stick to the grapes.
- Place the chopped pistachios on a plate or in a shallow bowl. Roll each cheese-coated grape in the pistachios, pressing lightly to ensure an even coating. The pistachios add a nice crunch and a beautiful green color that makes each piece look elegant.
- Once all the grapes are coated, place them on a serving plate and refrigerate for about 15 minutes. Chilling helps the cheese set and makes each bite refreshing. For serving, you can add a toothpick to each grape to make them easier to pick up. Arrange them on a platter for a party or serve individually on small plates if it’s part of a sit-down meal.
Nutrition
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