Food Network: Walnut and Blue Cheese-Coated Grapes

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Walnut and Blue Cheese-Coated Grapes
Recipe courtesy of Gourmet Magazine

Ingredients
2/3 cup finely chopped walnuts
6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be
substituted
4 ounces cream cheese
20 loose seedless red grapes (about 1/4 pound with stems)

Directions
Preheat oven to 325 degrees F. On a sheet pan spread
out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and
allow to cool.

In a bowl with an electric mixer, cream together the blue cheese and the cream
cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one
hand and in it roll a grape, shaping the mixture around the grape to coat. Cover
the remaining grapes and chill on a sheet pan for 15 minutes. Roll the
cheese-coated grapes in the walnut mixture to cover completely and chill for 30
minutes or until coating is firm. Using a sharp knife cut grapes into
halves.