Apr 27, 2016 11:10AM
● By Ronda Alvey
By Lana Granfors
The first time I tried these, I was hooked! It was at a friend’s bridal shower, and I knew this would be a great addition to our group gatherings. She did not have a name for them, so I have come up with a name that I think appropriately describes the experience of eating them. They will be devoured, and kids love them, too.
Prep Time: 20 minutes
Total Time: 1 hour
1 ½ lb. seedless grapes, green or red, or a mixture of both
1 cup walnuts or pecans, toasted
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
4 oz. crumbled blue cheese
8 oz. cream cheese, softened
3 – 5 T sour cream
STEP 1: Wash grapes and remove from their stem clusters. Thoroughly dry grapes or the cheese mixture will not stick to them. To do this, I use a salad spinner first and then place them on a sheet pan lined with a dish towel. Roll them around on the towel until dry. Set aside.
STEP 2: You want coarsely chopped nuts for this recipe. I use my mini-chopper, but nuts can be chopped with a sharp knife or in a food processor. If using the chopper or food processor, be careful not to over process. Place chopped nuts in a shallow bowl and mix in the parsley and mint.
STEP 3: Blend the blue cheese and cream cheese together, using a mixer for best consistency. Next add sour cream, a tablespoon at a time, for a consistency of softened butter. This cheese mixture should not be too thin or too thick/dry or it will not stick to the grapes. Place cheese mixture in a shallow bowl.
STEP 4: Start by rolling a handful of the grapes in the blue cheese mixture, then roll these grapes in the nut-herb mixture. I use two forks in both the cheese mixture and the nut mixture to roll the grapes. Place the covered grapes on a parchment-lined cookie sheet and continue until all the grapes are covered. Place the cookie sheet of grapes in the refrigerator for one hour. Cheese will become firm and grapes can be stacked for a great presentation. Serve with toothpicks if you want, or just go in with a couple of fingers!