twist on the classic combination of cheese & fruit
I made these easy and pretty grapes for the first time about 15 years ago for a holiday open house. The funny thing is, I love serving them but more often than not, I forget about them when planning menus. The cheese and nut coated grapes make such a stunning presentation when placed on a pedestal with fresh grapes and leaves and are perfect to set on a bar at a party.
Since there are only 4 ingredients this recipe certainly qualifies for my “easy-breezy” category and if you have kids around, they will love helping make them. If you are putting them together alone, use one hand to roll or lightly coat the grapes with the cheese mixture and keep the other hand clean to roll the cheese coated grapes in the nuts and place on a plate, otherwise, you’ll end up with a gooey mess.
Blue Cheese Grapes
4 ounces cream cheese, room temperature
2 ounces creamy blue cheese, room temperature
2 large bunches seedless grapes, red or green
1 1/4 cups finely ground toasted pecans
Citrus leaves, for garnish
Place cream cheese and blue cheese in the bowl of a food processor and blend until smooth.
Press a thin layer of the cheese mixture around each seedless grape, then roll in the ground pecans. Arrange on a pedestal plate with a small bunch or two of fresh grapes and citrus leaves for garnish, serve at room temperature or cover with plastic wrap and refrigerate until ready to serve.
Makes about 50 grapes