Gorgonzola and Olive Stuffed Grape Leaves

14
LINDA 1

"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!"

Ingredients 45 m {{adjustedServings}} servings 91 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 2%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Meatless Stuffed Peppers

Peppers are filled with rice, veggies, and feta cheese.

Stuffed Butternut Squash

Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice.

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Reviews 14

  1. 16 Ratings

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KROL
4/3/2006

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 cocktail buffet! I finally threw up my hands and said "There are no more!".

Michael Hayes
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 some tomato sauce. It was very good this way as well.

MSBEACHBUM
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.