Sunday, February 4, 2007

Roquefort Grapes

5 oz almonds
4 oz cream cheese, softened
3 oz blue cheese or gorgonzola cheese
¼ lb green grapes
¼ lb red grapes

Preheat oven to 375. Place almonds in a single layer on baking sheet. Toast 5 to 10 minutes, stirring occasionally, until lightly browned. Coarsely chop and transfer to a medium bowl. Whip together cream cheese, blue cheese and heavy cream. Gently fold the grapes into the mixture to coat (you may have to coat them individually by hand). Roll each grape in the almonds. Place on wax paper and chill until serving.

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