Blue Cheese Grapes with Toasted Pecans

Whether you’re hosting an open house, a cocktail party or a dinner party, it’s a good idea to keep your pantry stocked with fixings for a few quick and delicious finger foods. These Blue Cheese Grapes with Toasted Pecans can be assembled in minutes with a handful of ingredients. Rinsed and dried seedless grapes are covered in a mix of blue cheese and cream cheese, then rolled in chopped toasted pecans. They’re a perfect blend of salty and sweet.

Blue Cheese Grapes with Toasted Pecans

  • 1 tablespoon butter
  • ½ cup pecan halves
  • 1 4.5 ounce wedge blue cheese, crumbled
  • 2 tablespoons cream cheese, softened
  • ½ pound red seedless grapes (about 40)

Melt butter over medium high heat in a small sauté pan. Add pecans, stirring to coat with butter. Cook until pecans begin to brown, about 2 minutes. Remove from heat, chop finely and set aside to cool.

In a medium bowl, mix together the blue cheese and cream cheese until well combined. Cover each grape with about a teaspoon of the cheese mixture, pressing with your fingers until cheese adheres to grapes. Roll cheese-covered grape in toasted nuts. Chill until serving.

Makes about 40.

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