8 oz. rinsed Pretty Lady Red Grapes
3 oz. Gorgonzola Cheese
3 oz. Cream Cheese
2 fl. oz. Pomegranate Juice
3 oz. Cashews
3 oz. Chopped Almonds (smoked and salted)
1 Tbsp. Olive Oil
1/4 tsp. Sea Salt
1/8 tsp. Rosemary
Spring mix for plate garnish
Place Red Grapes in refrigerator. In a food processor, add cheese and Pomegranate juice and blend until smooth.
Place cheese mixture in a bowl and refrigerate for at least thirty minutes. Once chilled, Place the cheese mixture in the center of the nuts and grapes. Using one hand, dip the grape into the cheese mixture and roll until coated with cheese. Then roll the cheese covered grape in the nut mixture creating a rustic ball shape. Place the Red Grape Gorgonzola Crunch ball on a plate and chill until ready to serve.
Once chilled you can shape the balls or leave them rustic – it is up to you.
Rosemary Nut Crunch Directions
Pre-heat a large skillet over medium high heat. Lightly coat the pan with oil, wiping away any excess with a paper towel. Place the cashews in the pan and toss while very lightly salting with sea salt. Once salted, try not to stir for one minute or until the nuts start to lightly brown. Once the nuts start to brown add the rosemary and toss. Then add the almonds, toss again, let it rest for a minute and remove from the heat and let cool- you want to warm the almonds, not roast them.
Once cool, place nut mixture in a large plastic freezer bag using a meat mallet or the back of a large spoon, crush the nuts to the consistency of the topping for an ice-cream sundae.