Gracious Grapes

This supersimple hors d'oeuvre or starter was a favorite with my catering clients. The grapes look very delicate and pretty, especially when garnished with a bouquet of parsley and served on a glass plate. The only trick is to make sure the grapes are very dry so the cream cheese mixture sticks. If you're making this for a smaller group, you can easily cut the recipe in half--or make them all, they will keep for several days in the fridge and make a great snack too!
By | December 13, 2015


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.

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