Gorgonzola Dolmades

    Gorgonzola Dolmades

    (16)
    45min


    16 people made this

    These hand-rolled dolmades are very rich and wonderful with wine and cheese. A perfect finger food or appetiser for a dinner party.

    Ingredients
    Serves: 20 

    • 3/4 cup chopped green olives
    • 3/4 cup chopped kalamata olives
    • 1/2 cup crumbled Gorgonzola cheese
    • 3/4 cup chopped macadamia nuts
    • 5 tablespoons chopped fresh basil leaves
    • 4 roma tomatoes, seeded and chopped
    • 1 red capsicum, chopped
    • 3 1/2 tablespoons chopped fresh garlic
    • 2 tablespoons brown sugar
    • 1/4 teaspoon salt to taste
    • 1/4 teaspoon ground black pepper to taste
    • 1 (250g) jar grape leaves packed in brine

    Directions
    Preparation:45min  ›  Ready in:45min 

    1. In a bowl mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, capsicum, garlic and brown sugar. Season with salt and pepper.
    2. 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.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (14)

    by
    33

    You do have to rinse the brine off the grape leaves. It comes with the directions. These are lovely, who would have ever thought of gorgonzola and grape leaves? What a great thing for a cocktail buffet! I finally threw up my hands and said "There are no more!".  -  01 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    29

    Overall, I thought this was a great recipe. I would make one change. It was a bit salty for my taste. I would suggest rinsing the grape leaves to remove the brine. I also served it warm with some tomato sauce. It was very good this way as well.  -  01 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    25

    Don't make this if you want leftovers....only the dish was left!! It was great and everyone enjoyed my efforts. Highly recommend.  -  12 Mar 2004  (Review from Allrecipes USA and Canada)

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