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.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 18|
|Calories from Fat: 56 (68%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 11.7mg||4 %|
|Sodium 108.6mg||4 %|
|Potassium 84.8mg||2 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.8g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 82
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