| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Appetizers, Fruits | 50 | Appetizers | |
INGREDIENTS
| 1 | 10 oz. pkg. almonds, pecans or walnuts | |
| 1 | 8 oz. pkg. cream cheese | |
| 1/8 | lb | Roquefort cheese |
| 2 | tb | Heavy cream |
| 1 | lb | Seedless grapes, red or green, washed and dried |
INSTRUCTIONS
To toast nuts, preheat oven to 275°. Spread nuts on baking sheet and bake until toasted. Almonds should be light golden brown in color. Pecans or walnuts should smell toasted, but not burned. Chop toasted nuts coarsely in a food processor or by hand. Spread on a platter. In electric mixer bowl, combine cream cheese, Roquefort cheese and cream; beat until smooth. Drop clean, dry grape into cheese mixture and gently stir by hand to coat them. Roll coated grapes in toasted nuts and put on wax-paper-lined tray. Chill until ready to serve. Typed by [email protected] Source: Quick'n Easy Cooking Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Apr 20, 1998
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