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Roquefort Grapes

Roquefort Grapes

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Karen C.

Karen C.

I've had this recipe for years, and have never seen one that's similar. Red and green grapes are coated with a Roquefort cheese mixture and rolled in toasted almonds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
  3. In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
  4. In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
  5. Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.
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Reviews

Desiree
27

Desiree

1/21/2006

I have always loved cheese and grapes and these were a big hit at a friend's birthday party. I just dumped all the grapes into the cheese mixture and stirred them, then speared each grape with a tooth pick, rolled it in the chopped almonds and put it on a platter. No mess at all and they looked great!

ANDIMORT
23

ANDIMORT

1/25/2004

BIG HIT! If you like blue cheese (as in salad dressing) you will like this. I have always liked cheese and grapes together. This is a wonderful combination of flavors. Messy to make but divine to eat. My sister could not stay away from them.

ANNE LAMBORN
17

ANNE LAMBORN

1/25/2004

I had a problem with this recipe, first because it seemed too bland, and then because it was somewhat messy to make. However, I love fruit and cheese. The second time I tried it, I added a 3-ounce package of cheddar cheese for more flavor and a bit of mayonnaise, rather than extra cream, for the right texture. It tasted very good, but if I make it again, I will serve the grapes and the Roquefort-Cheddar dip separately.

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