Ingredients
10 oz. almonds, pecans or walnuts
8 oz cream cheese, at room temp
4 oz. Roquefort cheese, at room temp
2 tbsp heavy cream
1 pound (about 48) red or green seedless grapes
Preparation
Heat the over to 300F. Spread the nuts evening on a rimmed baking sheet and bake until lightly toasted and aromatic. 8 to 12 mins. Cool slightly.
Chop the toasted nuts coarsely in a food processor, or by hand. Transfer to a platter and spread out evenly.
In the bowl of an electric mixer, combine the cream cheese, roquefort and cream and beat on low until smooth, 2 to 3 mins. Drop clean, dry grapes into the loose cheese mixture. Use a rubber spatula to stir the grapes in the mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until serving.
To display the grapes I mound them as if they were still part of a grape cluster - using the stem and leaves of grape clusters. Mound them to look as natural as possible.
