10 oz. almonds, pecans, or your favorite nut
8 oz. cream cheese
4 oz. Roquefort cheese
2 tbs. heavy cream
1 lb. red seedless grapes
Heat the oven to 300 degrees. Spread the nuts evenly on a rimmed baking sheet and bake until lightly toasted and aromatic, 8 to 12 minutes. Cool slightly.
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Chop the toasted nuts in a food processor or by hand. Transfer to a platter and spread out evenly.
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In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream and beat on low speed until smooth, 2 to 3 minutes. Drop clean, dry grapes into the loose cream cheese mixture. Use a rubber spatula to stir the grapes in the loose cheese mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until serving.
Recipe taken from "Martha Stewart's Hors d'oeuvres Handbook"
** This is a light, refreshing hors'doeuvre and seems to be a favorite at parties.
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