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DANISH BLUE CHEESE PIE WITH GRAPES

From the pumpernickel crumb pie shell to the luscious green grape, blue cheese gelatin filling, this attractive and unusual pie is truly an epicurean delight.

  • 2 env. unflavored gelatin
  • ½ cup cold water
  • ½ lb. Danish blue cheese
  • 1 cup heavy cream, whipped
  • Bake Pumpernickel Crumb Crust, below
  • 1 lb. seedless green grapes
  1. Soften gelatin in cold water and dissolve over low heat.
  2. Mash the blue cheese well and stir in gelatin; mix until blended.
  3. Fold whipped cream gently into cheese mixture. Turn into prepared crust. Cover thickly with green grapes, placed upright. (or use red Tokay or black Ribble grapes in season; cut them in half and remove seeds). Chill until set.

One 9-INCH PIE

DANISH BLUE CHEESE BALLS: Follow recipe for Danish Blue Cheese Pie with Grapes, preparing one half recipe of filling only; refrigerate if necessary for ease in handling. Dry and crush 4 slices pumpernickel Crumb Crust. Form cheese mixture into 1-inch balls, roll in crumbs, and chill. Place a whole seedless grape on a wooden pick for each cheese ball.

ABOUT 4 DOZEN CHEESE BALLS

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