My girlfriend Lynn Murdock and I made this wonderful appetizer during a fund raiser event we had for the Boys and Girls Club here in San Diego.
We had just finished harvesting our 2009 Cabernet Sauvignon grapes and had some fruit still hanging on the vines.
Lynn went out to the vineyard and picked grapes to add to the dish. I highly recommend that you stop by a vineyard after harvest and ask the owners if you may pick some of the left over wine grapes. Once picked, freeze the wine grapes for later use.
If you do not have wine grapes, please use red seedless grapes. Wine Grapes do have seeds, so if using you will have to strain the Port reduction sauce to remove the seeds.
Enjoy! Look forward to hearing your comments!
Serves 10 to 12
- 7 ounces fresh goat cheese
- 2 ounces mild blue cheese, such as Gorgonzola dolce
- 1 4 or 5-inch wheel Brie, chilled
- 1 cup walnut halves, toasted and chopped, plus more for garnish
- 1 cup Eagles Nest Winery Cabernet Sauvignon ruby port
- 1/4 cup honey
- Fresh thyme
- 4 cups of Cabernet Sauvignon grapes OR 4 cups red seedless grapes, sliced into 1/4-inch pieces
- In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth.
- Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 1/2 goat-cheese mixture on one half; sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts.
- Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight.
- Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes; cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl; let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat.
- Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.
- Save extra Eagles Nest Winery Cabernet Sauvignon Ruby Port mixture to add to the dish as needed.
- This cake is delicious at room temperature. If making it the night before, remove cake from refrigerator at least two hours before serving.
Source: Martha Stewart