Roquefort Grapes (50 Hors d' Oeuvres)

1. 1

   To toast nuts, preheat oven to 275 F. Spread nuts on baking sheet and bake until toasted.

2. 2

   Almonds should be a light golden brown color; pecans or walnuts should smell toasted but not burned.

3. 3

   Chop toasted nuts rather coarsely in food processor or by hand.

4. 4

   Spread on a platter.

5. 5

   In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream and beat until smooth.

6. 6

   Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them.

7. 7

   Then roll the coated grapes in the toasted nuts and put on a tray lined with waxed paper.

8. 8

   Chill until ready to serve.

9. 9

   NOTE: Any leftover cheese mixture can be frozen and reused.

10. 10

    Variations: Roll grapes in softened Pate or tinned mousse of foie gras and rolled in toasted chopped nuts.

11. 11

    Entertaining Martha Stuart

* Per serving · 4 servings · Values may vary.

No additional tips available.