She calls her baked blue cheese a lighter and fresher twist on baked Brie, and we can’t wait to dig in.
Reviewed by Dietitian Mandy Enright, M.S., RDN, RYT
Key Points
- Alex Guarnaschelli’s baked blue cheese with roasted grapes is a quick, flavorful Thanksgiving appetizer.
- Roasting grapes enhances their natural sweetness, balancing the sharpness of blue cheese for a perfect bite.
- This low-effort recipe uses just three main ingredients and offers flexible cheese options for all tastes.
If you’re hosting Thanksgiving dinner this year, you’re going to want quick and easy appetizers that keep hungry guests from turning into hangry guests. But who wants to spend more time in the kitchen than necessary, especially when the main meal is the main attraction—and you’ve already got hours of work ahead? We turned to Iron Chef and cookbook author Alex Guarnaschelli, who consistently offers excellent ideas for simple and quick appetizers. Her baked blue cheese recipe is no exception. Serve it before Thanksgiving dinner—or anytime you want a tasty starter that comes together in no time.
The recipe is a delightful combination of two simple yet delicious ingredients: creamy blue cheese and roasted grapes. Guarnaschelli calls it a “lighter and fresher” twist on baked Brie, so it will satisfy hunger pangs without leaving everyone too full to enjoy dinner. Plus, it’s a super low-effort option that requires just three main ingredients, plus a few pantry staples you have on hand, like olive oil, salt and pepper.
Although you might be tempted to serve the usual cheese-and-crackers spread, there are many other interesting, delicious and quick appetizer options for your guests. In addition to the recipe for Baked Blue Cheese, we love making Guarnaschelli’s Sweet and Sour Flowering Red Onions app. Continue reading to discover her blue cheese appetizer recipe, along with some other delicious and satisfying options.
Ingredients for Guarnaschelli’s Baked Blue Cheese recipe:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 2-3 cups seedless grapes
- 1 6- to 8-ounce slab Gorgonzola dolce or other blue cheese
We watched Guarnaschelli prepare this recipe. To start, she whisked together the olive oil, honey, sea salt and pepper. Then, as she was plucking the seedless red grapes off the vine, she gave an educational lesson on the white film that covers grapes.
“That white film that you see on grapes is actually a natural component secreted by the plant to protect the skin from cracking and drying out,” says Guarnaschelli. “So it’s like a survival-of-the-fittest technique for the grapes. It’s not pesticide, it’s not a spray. It’s natural. And you’ll see that film, by the way, on plums and other fruit as well.”
After adding the grapes to the bowl with the oil-and-honey mixture, she gently folded them in until they’re completely coated. The grapes then go on a sheet pan lined with parchment paper and into a 375°F oven for 12 to 15 minutes. When ready, the grapes will come out “sizzling hot,” said Guarnaschelli. When done, she used a spatula to transfer them directly from the sheet pan to a wooden serving board, where her cheese was already waiting.
“I paired this with a Gorgonzola dolce cheese,” says Guarnaschelli, “which is an Italian—a classic Italian—blue cheese.”
You don’t have to stick with Gorgonzola dolce, though. Guarnaschelli says you could easily swap in a different blue cheese or even some Brie. In case you’ve got some picky cheese lovers—she also recommended goat cheese or an herbed cheese, like Boursin. Whatever cheese you choose, just serve it cold or at room temperature, and you’re all set.
We watched Guarnaschelli use a knife to take a swipe of her cheese, which appeared to be as soft as butter; she smeared it onto a grape and said, “It’s got a kind of sweet note, right. The dolce—meaning sweet—but it’s got that sharpness—just that little bit of sharpness from the blue.”
She popped the warm grape and cheese into her mouth and was left almost speechless—and we were left with our mouths watering.
We love how Guarnaschelli roasts the grapes, which brings out their natural sweetness. Between the grapes and the touch of sweetness in the Gorgonzola dolce, there’s a nice balance between the funkiness of the blue cheese and the juicy, fruity flavor of the grapes. Plus, grapes are a great source of antioxidants, fiber and carbohydrates, which pair perfectly with the protein in the cheese to help quell rumbling tummies and stabilize blood sugar.
Whether you opt for this simple appetizer or go for another easy-breezy option—like maybe our three-ingredient everything bagel cheese ball or tasty apricot-stilton bites—your guests are going to be plenty thankful for the delish hors d’oeuvres. If you need more inspiration, check out some of our favorite options.