Roquefort Grapes

I’ve had this wonderfully delicious food at Ron and Colleen’s house a while back. They were these crunchy grapes with Roquefort cheese and nuts. It was soooo good, I had to try make them at home.

Well…what do you know, Ms Martha (as in Stewart) had this recipe several years ago published in one of her magazines. I looked up the recipe and found this:


1 10-oz. package almonds, pecans or walnuts
1 8-oz. package cream cheese
1/8 lb. Roquefort cheese
2 tablespoons heavy cream
1 lb. seedless grapes, red or green (or both!), washed and dried


1. Toast nuts in a 275° oven, then chop coarsely in a food processor or by hand. Spread on a platter.
2. Combine cream cheese, Roquefort and cream in a bowl, and beat with an electric mixer until smooth. Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them. Then roll them in the toasted nuts and put on a tray lined with wax paper.
3. Chill until ready to serve.

(Evidently, you can roll the grapes with softened pâté, too….)

This seem to be pretty easy enough to try but my refrigerator didn’t have all these ingredients so I did a little experimenting. Here’s what I used:


stilton blue cheese (this is lighter than roquefort)
half and half
seedless red grapes
crushed walnuts


1. Mash blue cheese in a bowl until smooth. (I was making a small portion and not in the mood to clean the Kitchenaid just for this!). Add half and half, one teaspoon at a time until you reach the consistency of “whipping cream”.
2. Drop clean and dry seedless grapes one at a time in the cheese mixture and shake the bowl. I actually tried dropping 5 at a time but my grapes were so small I couldn’t find them all..!
3. Using a teaspoon (or your fingers), take each cheese-smothered grape and drop into the bowl containing crushed nuts. Shake the bowl to coat the grape. Place in plate and then chill.

Mine didn’t make it to chilling stage. I had to try each of the grape to taste. The first batch was devoured by Matt. So here’s what’s left.

1. The blue cheese was too light. Roquefort tasted better.
2. Make sure you choose BIG grapes. Mine were teeny weeny the final product didn’t look as inviting and yummy. (They were yummy, though!)
3. Make sure you chill them before serving. The nuts stick better.

And as Matt advised, make sure you let your taste-tester know that they are “one-bite” finger foods or they’ll make a mess if they try to eat a tiny bit at a time.

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