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Preheat oven to 300 °F (150 °C).
Spread nuts on a baking sheet and bake in oven until lightly toasted. Chop or process nuts coarsely.
Beat or process cream cheese and roquefort cheese until soft.
Rinse and dry grapes. Drop grapes in cheese mixture. Stir with a spatula until each grape is coated with cheese mixture. Roll one grape at a time in the nuts until they are well coated. Transfer grapes to a baking sheet, cover with plastic wrap and refrigerate until 30 minutes before serving.
Yields: 50 grapes
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