The last appetizer I’ll share with you for the week is an oldie, but a goodie. I’ve made Roquefort Grapes before for the blog, but I wanted to make them again to take to the trade show last weekend. Roquefort Grapes are another off the wall crowd pleaser that you’re going to want to make to take to football tailgates, your next dinner party or if you just want to keep a flavorful snack on hand. You will fall in luuuuve with the sweetness of the grape, paired with the tanginess of blue cheese to the earthy, crunch of the pecans of the Roquefort Grapes. Mmm, so so good. I could eat a hundred of them in one sitting. Not really, but they’re that good. Roquefort Grapes take a couple minutes to assemble, but don’t let that scare you off. To be another delicious and no cook app, they’re worth the tiny bit of extra time.
Roquefort GrapesSERVES makes about 4-5 dozen PrintDownload
- 1 bag of seedless red grapes
- 2 8ox blocks of cream cheese at room temperature
- 6 oz of roquefort cheese (or blue cheese), crumbled
- 2-3 cups of pecans, finely chopped
- Wash and drain the grapes
- In a mixing bowl, mix together the cream cheese and the crumbled roquefort cheese. Set aside.
- Finely chop the pecans and place them in a shallow bowl.
- Make sure that the grapes are somewhat dry. Take about a teaspoon or two of the cheese mixture and form it around the grape.
- Roll the grape in pecans and place on a platter. Repeat with the remaining ingredients.
- These will keep for about a week and a half in the fridge, so feel free to make them several days in advance before you actually need them.
- For an extra punch of flavor, try toasting the pecans before you chop them.