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Ingredients
- 2/3 cup finely chopped walnuts
- 6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted
- 4 ounces cream cheese
- 20 loose seedless red grapes (about 1/4 pound with stems)
Method
- Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes.
- Remove from oven and allow to cool.
- In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth.
- Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat.
- Cover the remaining grapes and chill on a sheet pan for 15 minutes.
- Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm.
- Using a sharp knife cut grapes into halves.
