Walnut and Blue Cheese Grapes

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I made these for our cards group and even the guys loved them. I pulsed the pecans, parsley and sugar in the food processor until fine and it worked great. I was asked for the recipe several times. This is a keeper!!

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The key is to let these suckers chill in the fridge for at least a few hours before you serve them. They are not half as tasty while still warm. Fun and classy combination of flavors. "Hank's Mom" is right- you have to chop up the nuts super small so that they stick to the cheese. They are a bit messy, but still fun to make. Adults will love this- not so sure about kids- it might be too foreign of a taste for them. Who knows, worth a try!

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Gave this four stars as they were time consuming and difficult for cheese to stay on grape. I followed the recipe to the "t". After they were cooled, it was much better. I would make they again as they were a hit at my party.

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Delicious and refreshing. A little messy but worth it. taste great the next day too, I just finished the rest of them. I will definetly make these again. Just remember to crush the nuts into small pieces so they stick better. Mine were a little large, but after refridging for a while, they held together well. I served them with the Adobo chicken and mozzarella cornbread. Very yummy!

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I used half of the cream cheese mixture cause I'm not a cream cheese fan and half of the blue cheese to balance it out. I used pecans instead of walnuts cause no one is my house is a walnut fan. We use pecans in the south, lol.

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This recipe is so good. Everybody who tried these loved them, myself included. I used pecans and walnuts which turned out great.

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This is a great dish when you need finger foods for a party. Be forewarned: the blue cheese and walnut flavors REALLY dominate. I like blue cheese, so that wasn't a problem for me but some of the guests at book club are not fans. If I make this recipe again, I'll wait until the Holiday Red grapes are in season because I think larger grapes will help to create more balance of flavor on the palate. The only grapes in season when I prepared the dish were smaller reds.

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I made it as a Super Bowl appetizer and they were a hit. The only reason I didn't give it 5 stars was because it's somewhat tedious to make. I was missing some ingredients, so I modified it a bit and it was still a hit! I used goat cheese, half-half, and a splash of a habanero-pear hot sauce for the cheese mixture (I like sweet & spicy together. For the nut mixture I used walnuts, both fresh parsley & basil leaves, sugar & a dash of salt. I’m going to try it with blue cheese and a splash of a raspberry-chipotle sauce next time for fun. As for Giada's "accent" on certain food words, I think if a person knows how to pronounce something correctly then they should and we can all benefit from other people's knowledge in that way. :

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If you want to impress guests and have them talking about your appetizer then this is the one. It is a WOW appetizer. It is not hard to make, but be sure to double the recipe, because they are so good. I used 4 ounces of cream cheese and 4 ounces of blue cheese. It was not such a strong blue taste. We prefer it that way. You could use a goat cheese if you don't like blue. I also used pecans because we have a friend that does not do well with walnuts and it was fine. The only tricky part is getting the cheese mixture to the perfect consistency. It is more like a hummus consistency. Once you roll the grapes into the nuts, it turns out perfect. I placed them in the freezer just a few minutes to quickly harden then transferred them to a covered container for chillin' until the party. Give them a try!

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This was very good. I can understand how the blue cheese would work very well but we really don't like blue cheese. So we used a good feta in place and it was delicious. Absolutely will be making this again.