This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Walnut and Blue Cheese Covered Grapes

2/3 cup finely chopped walnuts
6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola cheese
4 ounces cream cheese
20 seedless red grapes

Heat oven to 325˚. Spread finely chopped walnuts on a sheet tray, and toast in the oven 7-9 minutes. Remove from oven and let cool.

In the bowl of a stand mixer, or with a hand mixer, cream together the cheeses until smooth.

Put approximately 1 tablespoon of the cheese mixture into the palm of your hand, and place a grape into the middle of the mixture. Completely enclose the grape. Cover remaining grapes in the same manner and chill them on a sheet tray or plate in the refrigerator for 15 minutes.

Remove grapes from the refrigerator, roll in toasted walnuts and chill another 30 minutes. Remove, cut the grapes in half, and place on a platter to serve.