Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 18 Servings
Total Time (median): 0 : 50 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
In a non stick dry skillet, over medium heat, toast the pecans lightly and allow to cool. When cooled, place in a food processor and chop finely. Put chopped nuts into a small bowl and set aside.
In another small bowl mash the blue cheese and cream cheese together with a fork until well blended. Refrigerate the cheese mixture for 30 minutes to make it easier to handle.
Rinse and dry the grapes. Place a teaspoon of cheese mixture in the palm of your hand and press a grape into it. Roll it in your palms until the grape is totally surrounded by cheese. Roll the cheese covered grape in the nuts and set aside on a plate while continuing with remaining grapes. Refrigerate until ready to serve.
To serve, place on a platter a wedge of blue cheese and a few grapes on the vine. Add the cheesy, nutty grapes and watch them disappear.
