Monday, November 24, 2008

Roquefort Grapes

I attended a Waterford Crystal event at Macy's last week and Chef Bernard from the Marine Room made the appetizers for the event. This particular one was a hit. It's so simple, yet very elegant especially if you serve it on your most expensive Waterford crystal. The version that Chef Bernard made was made with goat cheese instead of Roquefort, so you can change it up if you like. These would make excellent hors d' oeuvres at a cocktail party.

INGREDIENTS (makes 30 grapes)

  • 30 large red or green seedless grapes
  • 2/3 cup cream cheese
  • ½ cup Roquefort cheese or your favorite blue cheese
  • 1 cup crushed, toasted walnuts

Preheat oven to 375 degrees F (190 degrees C).

Place walnuts in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.

In a food processor, coarsely chop toasted walnuts. Transfer to a medium bowl.

Wash grapes well. Pat dry. Combine cream cheese and Roquefort in mixing bowl until smooth.

Coat each grape with cheese mixture.

Roll each grape in the chopped walnuts. Place on wax paper and chill in the refrigerator until serving.

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