Roquefort Grapes

1. 1

   Heat the over to 300F. Spread the nuts evening on a rimmed baking sheet and bake until lightly toasted and aromatic. 8 to 12 mins. Cool slightly.

2. 2

   Chop the toasted nuts coarsely in a food processor, or by hand. Transfer to a platter and spread out evenly.

3. 3

   In the bowl of an electric mixer, combine the cream cheese, roquefort and cream and beat on low until smooth, 2 to 3 mins. Drop clean, dry grapes into the loose cheese mixture. Use a rubber spatula to stir the grapes in the mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until serving.

4. 4

   To display the grapes I mound them as if they were still part of a grape cluster - using the stem and leaves of grape clusters. Mound them to look as natural as possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.