WALNUT AND BLUE CHEESE-COATED GRAPES

WALNUT AND BLUE CHEESE-COATED GRAPES image

Yield 8

Number Of Ingredients 4

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2/3 cup finely chopped walnuts
6 ounces Cabrales (Spanish blue cheese), Gorgonzola, or Roquefort cheese
4 ounces cream cheese
20 loose seedless red grapes (about 1/4 pound with stems)

Steps:

Preheat oven to 325 degrees. Spread walnuts on a sheet pan and toast for 7-9 minutes. Remove from oven and cool. With an electric mixer, cream together the blue cheese and cream cheese until smooth. Put 1 tablespoon of the cheese mixture (depending on the size of your grapes) in the palm of your hand and roll it shape the mixture around a grape. Cover the remaining grapes in the same way and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnuts to cover completely and chill for at least 30 minutes or until coating is firm. Using a sharp knife, cut grapes into halves (even if they are relatively small - a small bite goes a long way)