DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Blackberries, Walnuts, Blue Cheese and Bacon in a Parmesan Cup

Prep: 15 min | Cook: 0 | Total: 15 min | Servings:8..

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Blackberries, Walnuts, Blue Cheese and Bacon in a Parmesan CupBlackberries, Walnuts, Blue Cheese and Bacon in a Parmesan CupBlackberries, Walnuts, Blue Cheese and Bacon in a Parmesan Cup
There's always the old "stack stuff on a chip" style of appetizer. These look nice, tend to be easy to prepare, are easily held in your hand and can be made with ingredients that don't take a lot of fiddling with. Short of the little parmesan cups, these only take a few minutes to prepare!

Note: The main focal point of this appetizer is the blackberry. All the flavors combined are excellent, and the overall appearance is beautiful, but when you bite into it, the blackberry will crush and will be the first flavor tasted. Make sure you get sweet, fresh and wonderful blackberries. They really make the dish!

Second Note: I mention chiffonade of basil. It's basically basil that's been cut into strips. You can see the method, here.

Final Note: This dish is calculated for each of the 8 individuals to have 2 crisps, each.

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (135g)  blue cheese, crumbled, but not packed47739293003
1/4 cup (57.5g)  sour cream11111.251.252002
16 each (200g)  small parmesan cups (recipe)107.767.269.81001
1 cup (144g)  fresh blackberries, washed and dried621215807
1/4 cup (28.4g)  bacon bits1006120000
1/4 cup (30g)  walnut halves, broken and toasted196.2519.634.54202
16 leaves (6.4g)  fresh basil, cut into ribbons (chiffonade)1.47.06.19.19.1300.06
Totals (of 8 Servings):1055.4884.2g58.74g25.19g10.13g0g15.06g
Per Serving:131.9410.52g7.34g3.15g1.27g0g1.88g *

Method:

  1. In a bowl, combine the sour cream and blue cheese. With the back of a spoon, squish some of the blue cheese and combine each of the ingredients until you have a chunky paste.
  2. Place a teaspoon of blue the blue cheese mixture within each of the parmesan cups.
  3. Place a small amount of bacon and walnuts on each crisp.
  4. Top the pile with a fresh blackberry and some basil chiffonade.
  5. Serve!

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* Learn More: More about this recipe and nutrition ...

Comments

wow! I took these to a gathering of my women friends last night. None of them are low carb but all loved this appetizer! It was so good; I followed the directions to a tee. The freshness of the blackberries was key just as the recipe states.

 dj brownie   12/2/2015

 (Reply)

---Reply posted by DJ on 12/2/2015
Awesome, DJ! Yep, a good fresh blackberry will really pull this all together. I'd bet no one even batted a lash at the "low-carb diet food". That's my secret evil agenda. I'm glad it's working! :-) Whoo hoo!

Hi Nichelle, I think goats cheese would be delicious. What say you?

 DJ  8/15/2014

 (Reply)

Not a fan of blue cheese, would you be able to suggest any alternatives?

 Nichelle  8/10/2014

 (Reply)

Hiya Nikki! This is an older recipe. I don't remember why I decided only 2 per person. I think I'd just made a whole bunch of "apps" and ... looking at the spread decided 2 of each would fill a small rhino. However, outside of that specific context ... I agree ... 2 isn't that many. That said, each one is roughly ... very slightly just less than 1 net carb. So ... basically, it's easy math. Each one ... is ONE! ;) Regarding the salt ... I'm kind of a salt junkie. I would add a twiny tinge to just the sour cream. It's about the only ingredient that isn't pre-salted. If you lose the bacon, you're also dropping the salt profile. So ... just a twiny tinge, but ... yep! <3

 DJ  4/12/2014

 (Reply)

Hiya :) firstly: "Place a teaspoon of blue the blue cheese" .... erm???? And secondly: two per person...??!! WUAHAHAHAHHAHAHAHAHA!! you silly :D If I wanted to make these for my friends, I would have to leave out the bacon (yeah, I know but... friends are the family you CAN choose so when you find some good ones...) so those who are Muslim may eat it. Are the rest of the ingredients salty enough on their own that I don't have to further tweak for taste??

 Nikki  4/12/2014

 (Reply)

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