Sunday, February 8, 2009

Blue Cheese Grapes

Blue Cheese Grapes
From: swampbear

1/2 cup shelled pecans

3/4 (6 ounce) package cream cheese, at room temp

4 ounces bleu cheese

12 ounces seedless grapes, stemmed, rinsed and dried.

Heat oven to 350 degrees F. Place nuts on baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool. Don’t touch ‘em til they’re cool. You’ll burn your fingers!

In a food processor, pulse nuts, until just finely chopped (don't over process). Place in bowl. Yes, I did when I read “pulse nuts”. Big surprise huh!
Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.

Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove one coated grape at a time with a spoon, then push grape gently into the bowl of chopped nuts. Shake bowl to turn grapes until coated. Place on lined baking sheet. Shake yer booty while shakin’ the bowl. Put on some music. Don’t do this in front of the window or the neighbors will talk. Shoot. Leave off the bakin’ sheet thing too. Just pile ‘em right on the plate. Throw caution to the wind! Laugh at fate! You are wild and abandoned, a free spirit! Or, maybe don’t. They do need to set up a bit.

To serve: Arrange grapes on a plate to resemble a bunch of grapes. Yeah, right. Heck, pile ‘em up on a plate. Nobody will appreciate or even notice all that work cause they’ll be too busy shovin’ grapes down their throats.

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