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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 1 pkg. (10 oz.) almonds, pecans,
- walnuts
- 1 pkg. (8 oz.) cream cheese
- 1/8 lb. Roquefort cheese
- 2 tbsp. heavy cream
- 1 lb. seedless grapes, red
- green, washed and dried
Method
- To toast nuts, preheat oven to 275 F. Spread nuts on baking sheet and bake until toasted.
- Almonds should be a light golden brown color; pecans or walnuts should smell toasted but not burned.
- Chop toasted nuts rather coarsely in food processor or by hand.
- Spread on a platter.
- In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream and beat until smooth.
- Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them.
- Then roll the coated grapes in the toasted nuts and put on a tray lined with waxed paper.
- Chill until ready to serve.
- NOTE: Any leftover cheese mixture can be frozen and reused.
- Variations: Roll grapes in softened Pate or tinned mousse of foie gras and rolled in toasted chopped nuts.
- Entertaining Martha Stuart
