A cold crisp bite – the sweetness bursting from underneath a velvety blanket of both blue cheese and cream cheese, tossed in toasted pecans. It’s a delightfully refreshing appetizer welcome for warm summer months!
Blue cheese pairs beautifully with fruit, both dried and fresh. The savory, pungent flavor creates a pairing that accentuates both the sweet and the savory. This is a simple appetizer with no baking required. A silky mixture of cream cheese along with a bold blue cheese and a touch of cream create a layer of creaminess, ideal for wrapping the grapes.
Then finish by tossing them in finely chopped toasted pecans. And after a short chill they’re ready to serve!
They’re an easy appetizer to whip up, only involving a little of your time. Offer them up with a glass of wine – your tastebuds are in for a treat!
Blue Cheese and Pecan Wrapped Grapes
3 to 4 cups of red seedless grapes, about 1 pound
8-ounces cream cheese, at room temperature
¼ cup blue cheese, about 2-ounces, at room temperature
2 tablespoons heavy cream
2-½ cups finely chopped toasted pecans*
Pull the grapes from the stems, then wash and dry them thoroughly. You want the grapes to be completely dry so that the cheese mixture clings to them.
Place the cream cheese along with the blue cheese and heavy cream in a medium-size mixing bowl. Beat on medium speed until the cheeses are well blended and very smooth, about 1 to 2 minutes.
Toss the dry grapes into the cheese mixture and stir to coat.
Pour the toasted pecans into a large bowl. Spoon out the cheese covered grapes and drop them individually into the chopped pecans, about 10 to 12 at a time to keep them from sticking together.
Roll the grapes in the chopped pecans to coat all sides. Transfer the covered grapes to a rimmed sheet pan that is lined with parchment paper, shaking off any loose pecans.
Chill for at least an hour before serving, or up to 2 days. Keep the grapes covered and chilled until ready to serve.
Makes about 80 wrapped grapes.
*To toast the pecans, spread them out on a rimmed baking sheet and toast in a 350-degree oven for 8 to 10 minutes, until they are fragrant.
You’ll need about 10-ounces of whole pecans for 2-½ cups finely chopped.
Blue Cheese and Pecan Wrapped Grapes
Equipment
- Rimmed baking sheets, for toasting the pecans and chilling the grapes
Ingredients
- 3 to 4 cups red seedless grapes, about 1 pound
- 8 ounces cream cheese, at room temperature
- ¼ cup blue cheese, about 2-ounces, at room temperature
- 2 tablespoons heavy cream
- 2-½ cups finely chopped toasted pecans
Instructions
- To toast the pecans, spread them out on a rimmed baking sheet and toast in a 350-degree oven for 8 to 10 minutes, until they are fragrant.
- Pull the grapes from the stems then wash and dry them thoroughly. You want the grapes to be completely dry so that the cheese mixture clings to them.
- Place the cream cheese along with the blue cheese and heavy cream in a medium-size mixing bowl. Beat on medium speed until the cheeses are well blended and very smooth, about 1 to 2 minutes.
- Toss the dry grapes into the cheese mixture and stir to coat.
- Add the toasted pecans to a large bowl. Spoon out the cheese covered grapes and drop them individually into the chopped pecans, about 10 to 12 at a time to prevent them from sticking together.
- Roll the grapes in the chopped pecans to coat all sides.
- Transfer the covered grapes to a rimmed sheet pan that is lined with parchment paper, shaking off any loose pecans.
- Chill for at least an hour before serving, or up to 2 days. Keep the grapes covered and chilled until ready to serve.
