Walnut and Blue Cheese Grapes

  • Total: 2 hr 42 min
  • Prep: 12 min
  • Inactive: 2 hr 30 min
  • Yield: 4 servings
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1/4 cup (2 ounces) cream cheese, at room temperature

1/4 cup (2 ounces) blue cheese, at room temperature

1/4 cup heavy cream

18 to 20 seedless red grapes, chilled

1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)

2 tablespoons sugar

2 tablespoons chopped fresh flat-leaf parsley


  1. Line a small baking sheet or baking dish with parchment paper. Set aside.
  2. In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
  3. In another small bowl, mix together the walnuts, sugar, and parsley.
  4. Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
  5. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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