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!
Ingreadient
- ¾ cup chopped green olives
- ¾ cup chopped kalamata olives
- ½ cup crumbled Gorgonzola cheese
- ¾ cup chopped macadamia nuts
- 5 tablespoons chopped fresh basil leaves
- 4 roma (plum) tomatoes, seeded and chopped
- 1 red bell pepper, chopped
- 3 ½ tablespoons chopped fresh garlic
- 2 tablespoons brown sugar
- salt to taste
- ground black pepper to taste
- 1 (8 ounce) jar grape leaves packed in brine
Direction
- 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.
- 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.
