Serves 10 as Hors D’Oeuvre
1 ½ pounds seedless red or green grapes, or a combination
2 cups toasted walnut pieces
¼ cup chopped fresh Italian parsley
8 ounces block cream cheese, softened
4 ounces Roquefort or other crumbly blue cheese
4 to 5 tablespoons heavy cream
Remove the grapes from the stems (you should have about 4 cups). Wash and dry the grapes very well. Roll them on a rimmed baking sheet lined with a kitchen towel to dry completely.
Finely chop the walnuts by hand; you want them finely chopped, but not pasty. Put the chopped nuts in a shallow bowl, stir in the parsley, and set aside. With a handheld mixer, mix the cream cheese and Roquefort in a medium bowl until smooth. Add the heavy cream, a tablespoon at a time, until the mixture is the consistency of softened butter.
Roll the grapes in the cream cheese mixture a handful at a time until they are completely coated, then roll in the nuts. (It’s easiest to roll them in the cheese using a fork or spoon to keep your hands clean for rolling in the nuts.) Rest on a parchment-lined baking sheet while you roll the remaining grapes. Chill the grapes until the cheese is firm, about 1 hour.
Excerpted from Farmhouse Rules by Nancy Fuller. Copyright 2015 by Fuller Farm, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.