YIELD: 24 pieces
6 oz. blue cheese, room temperature
6 oz. cream cheese or goat cheese, room temperature
24 seedless grapes
4 oz. slivered, roasted almonds
- Place the two cheeses in a food processor and pulse until well-incorporated.
- Roll grapes in the cheese mix until approximately 1/4-in. of the mix is around each grape. Place grapes on parchment or plastic-lined cookie sheet and refrigerate for about 1 hour to firm the cheese.
- Place grapes on roasted almonds and roll until completely covered.
- Transfer to a platter and serve at room temperature.
Photo and recipe from the California Table Grape Commission.