Blue Cheese and Pecan Wrapped Grapes
A cold crisp bite, sweet from the summer sun comes bursting from beneath a velvety blanket of both blue and cream cheese, coated in toasted pecans. It’s a delightfully refreshing appetizer for warm summer months!
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.
Notes
You’ll need about 10 ounces of whole pecans for 2-½ cups finely chopped.