Tony’s Roquefort Grapes

1 10-ounce package of almonds, pecans or walnuts, toasted
1 8-ounce package of cream cheese
¼  pound Roquefort cheese
2 tablespoons heavy cream
1 pound seedless grapes red or green, washed and dried

To toast nuts, preheat the oven to 275°.  Spread the nuts on a baking sheet and bake until toasted.  Almonds should be a light golden color; pecans or walnuts should smell toasted but not burned.

Chop the toasted nuts somewhat fine in a 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 had to coat them.  Then roll the coasted grapes in the toasted nuts and put on a tray lined with wax paper.  Refrigerate until chilled.  Arrange the chilled grapes to look like a bunch of three- dimensional grapes; garnish with grape leaves.  Chill until ready to serve.

Martha Stewart’s Hors d’Oeuvres

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