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Roquefort Grapes

Contributed By: Karen | See all of Karen's recipes
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  12 Servings
Serve these to your guests and watch their eyes light up with an explosion of sweet, tart and crunchy flavors. You'll want to quadruple the recipe!
1 10 oz. pkg. nuts, almonds, pecans or walnuts (I use pecans most of the time)
1 9 oz. pkg. cream cheese, softened
1/8 pound Roquefort cheese, crumbled
2 Tbls. heavy cream or evaporated milk
1 pound seedless grapes - any kind. Wipe moisture off of grapes.
Toast nuts in preheated 275 degree oven by spreading on baking sheet and bake until toasted. Almonds should be a light golden brown in color. Pecans or walnuts should smell toasted, but not burnt. Chop toasted nuts rather coarsely. Spread on platter.

In bowl of electric mixter, combine the cream cheese, Roquefort cheese and cream and beat until smooth. Drop clean dry grapes into cheese mixture and gently stir by hand to coat them. Then roll coated grapes in toasted nuts. Put on tray lined with waxed paper. Chill until ready to serve.

Date Added: 11/16/2009
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