Roquefort Grapes (50 Hors d' Oeuvres)

by olga

Servings:

INGREDIENTS

1 (10 ounce) package almonds, pecans, or walnuts
1 (8 ounce) package cream cheese
1/8 pound Roquefort cheese
2 Tablespoons heavy cream
1 pound seedless grapes, red or green, washed and dried

INSTRUCTIONS

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

Chop toasted nuts rather coarsely in 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 hand to coat them. Then roll the coated grapes in the toasted nuts and put on a tray lined with waxed paper. Chill until ready to serve.

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

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

Entertaining Martha Stuart

CHEF COMMENTS

A nice way to present this is to get a Oriental basket and fill the roquefort grapes in the centre and slice limes around the grapes and in between each slice or so add a green grape.

Tagged: appetizers, fruitappetizers add tags

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