| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 20 pieces |
Ingredients
- One 8-ounce package cream cheese
- 2 ounces Roquefort cheese
- 2 tablespoons heavy cream
- 3 cups toasted pecans, chopped
- 20 red seedless grapes
Instructions
- Line a baking sheet with waxed paper.
- Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish.
- Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 267 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 28 mg |
| Sodium | 156 mg |
Reviews
These sounded good and looked great but they were just okay for my guests. Might try it again but not sure.
These are very clever little appetizers! Easy to make, but they are a little messy. They DO firm up nicely after being chilled though. For MY personal taste, next time I’ll use more roquefort cheese, and candied pecans. I think they need more “stinky” cheese and a little more sweet! Try them!
These were very good, as long as you like Roquefort cheese. I used Gorgonzola which is a little milder. These are messy to make because of the rolling in the cream cheese mixture. They can definitely be made the day before & will save a lot of time by doing so. The cheese solidifies unlike when you are putting them together.
Love,love, love. I had these at a party several years ago, but hostess would not share the recipe.