Ingredients
1/2 lb. roquefort cheese
1/2 lb. cream cheese
1/4 lb. pistachios
1 bunch (about 1 lb.) seedless grapes
Preparation
Blend the cheeses, then cover and refrigerate for 2 hours. In a food processor, finely chop the nuts. Coat each grape by flattening a small amount of the cheese mixture in your palm then rolling the grape and cheese between both palms. transfer to a waxed paper lined pan. refrigerate for 3 hours antil firm. Roll the grapes in the chopped pistachios to cover completely.
