{"id":22241,"date":"2011-10-18T18:02:00","date_gmt":"2011-10-18T22:02:00","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22241"},"modified":"2011-10-18T18:33:51","modified_gmt":"2011-10-18T22:33:51","slug":"easy-elegant-snack-blue-cheese-and-grape-on-crackers%e7%b0%a1%e5%8d%98%e3%82%a8%e3%83%ac%e3%82%ac%e3%83%b3%e3%83%88%e3%80%81%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%81%a8%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22241&lang=en","title":{"rendered":"Easy Elegant Snack: Blue Cheese and Grape on Crackers
\u7c21\u5358\u30a8\u30ec\u30ac\u30f3\u30c8\u3001\u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u3068\u3076\u3069\u3046\u306e\u30ab\u30ca\u30c3\u30da"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Blue Cheese and Grape on Crackers<\/strong>
\nOctober 15, 2011<\/em><\/p>\n

Here is one of the snacks I often make when I want something quick and easy but tasty that I can enjoy with a glass of wine or when I need to entertain a group of wine drinkers. Mix cream cheese and blue cheese well, squeeze it on whole wheat crackers, decorate with a grape and a few small pieces of blue cheese. I love the combination of the saltiness from the blue cheese and the natural sweetness from the grape. If you like blue cheese, this<\/a> or this<\/a> or this<\/a> are other similar snack ideas.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a> \u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Blue Cheese and Grape on Crackers October 15, 2011 Here is one of the snacks I often make when I want something quick and easy but tasty that I can enjoy with a glass of wine or when I need to entertain a group of wine drinkers. Mix cream cheese and blue cheese well, squeeze […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-22241","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22241"}],"version-history":[{"count":34,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22241\/revisions"}],"predecessor-version":[{"id":22335,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22241\/revisions\/22335"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}