Grape and Blue Cheese Truffle Turkeys (Five Ingredient Friday)
Grape and Blue Cheese Truffle Turkeys (Five Ingredient Friday) is a gluten free, lacto ovo vegetarian, and primal side dish. One portion of this dish contains approximately 6g of protein, 17g of fat, and a total of 193 calories. This recipe serves 6. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have almond, frilled toothpicks, cream cheese, and a few other ingredients on hand, you can make it. 14 people found this recipe to be tasty and satisfying. It is brought to you by The Saucy Southerner. From preparation to the plate, this recipe takes approximately 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. Truffle Turkeys, Cheese Straw Cracker Pumpkins (Five Ingredient Friday), and Poached Egg Soup (Five Ingredient Friday) (Frugal Friday) are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
toasted almond slices
2 ounces blue cheese (I used Roquefort)
4 ounces cream cheese
12 large seedless red grapes
12 frilled toothpicks
Equipment:
food processor
bowl
toothpicks
skewers
Cooking instruction summary:
In the bowl of a food processor, combine the cream cheese and the blue cheese and pulse until smooth.Using a teaspoon, scoop out a heaping amount of the cheese mixture.Using your fingers, spread the cheese mixture in an even layer surrounding the grape.Put the ground pecans in a small bowl and one at a time, roll the cheese coated grapes in the pecans until the cheese mixture is covered. You can slightly press the pecans into the cheese.Set each grape on a plate until you have completed the above process with all the grapes.Take almond slices, about 5 per grape, and press them point side down, into the cheese to create the tail fan of the turkey.Once all the "turkeys" have tails, take a frilled toothpick and skewer the grape on a diagonal to create the neck and head of the turkey with the frill.Cover and refrigerate until ready to serve.
Step by step:
1. In the bowl of a food processor, combine the cream cheese and the blue cheese and pulse until smooth.Using a teaspoon, scoop out a heaping amount of the cheese mixture.Using your fingers, spread the cheese mixture in an even layer surrounding the grape.
2. Put the ground pecans in a small bowl and one at a time, roll the cheese coated grapes in the pecans until the cheese mixture is covered. You can slightly press the pecans into the cheese.Set each grape on a plate until you have completed the above process with all the grapes.Take almond slices, about 5 per grape, and press them point side down, into the cheese to create the tail fan of the turkey.Once all the "turkeys" have tails, take a frilled toothpick and skewer the grape on a diagonal to create the neck and head of the turkey with the frill.Cover and refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
