Walnut and Blue Cheese Grapes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 376
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 9
- Cholesterol
- 47
- Sodium
- 222
- Total: 2 hr 42 min
- Prep: 12 min
- Inactive: 2 hr 30 min
Ingredients
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
Directions
- Line a small baking sheet or baking dish with parchment paper. Set aside.
- 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.
- In another small bowl, mix together the walnuts, sugar, and parsley.
- 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.
- 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.