Blue Cheese on Grape Appetizer
Steve and I had this at an RCI dinner last year. They split the balls in half to reveal the grape but they were not rolled in nuts (allergy risk, of course). Absolutely delicious and have been saving it for this occasion … my vinyl birthday:
- 2/3 cups walnuts, chopped (you could substitute pecans since I can’t digest walnuts)
- 4 oz cream cheese, softened
- 6 oz crumbled blue cheese
- 20 loose seedless red grapes
Toast nuts under the broiler for 2 to 3 minutes or until lightly toasted, transfer to a small bowl.
In another small bowl blend and mix together the cheese, cover and place in refrigerator to firm up slightly for approximately 15 minutes.
Put one heaping teaspoon of the mixture in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coated, then roll in the toasted nuts.
Place on a plate single layer without touching each other and chill for 30 minutes or until coating is firm. Cut in half and serve with grape leaves for decoration.
