Monday, October 12, 2009

Tapa: Crema de Cabrales (sorta...)

  • ¼ pound blue cheese (the Spanish variety is cabrales, but gorgonzola or roquefort may be used)
  • 2 teaspoons raisins
  • 1 Tablespoon white grape juice or cider
  • 1 Tablespoon cream
  • 2 Tablespoons apple, finely chopped (about half a peeled apple)
  • 2 Tablespoons walnuts, finely chopped
  • ⅛ teaspoon dried thyme


  1. Remove blue cheese from refrigerator and allow it to come to room temperature (let it sit on the counter for an hour or more).
  2. Soak the raisins in the fruit juice for 20 minutes.
  3. Using a spoon, remove the raisins from the juice and set aside.
  4. When the cheese has reached room temperature, place it in a small mixing bowl.
  5. Add the cream and fruit juice.
  6. Using a fork or wooden spoon, combine ingredients until smooth.
  7. Stir in raisins, apple, walnuts, and thyme.
  8. Serve with crackers.


Found this on the internet while searching for spanish foods. Okay, so the ONLY thing I did differently was use goat cheese instead of bleu cheese, mainly because a few of my friends don't like bleu cheese. But this came out wonderfully! It's a little rich with the goat cheese, but well worth every bite.

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