Ingredients
1/4 cup cream cheese, softened
1/4 cup crumbled Roquefort or other blue cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped tarragon
20 red seedless California grapes
1/3 cup finely chopped toasted pistachios or toasted walnuts
Preparation
Line a small baking sheet with waxed or parchment paper. Set aside.
In a small food processor (or mix by hand), combine the cream cheese, Roquefort, heavy cream and tarragon until well mixed. Transfer to a medium bowl and stir in the grapes. Put the nuts in a small bowl. With a tablespoon, scoop up a grape and gently coat in the cheese mixture. Roll in the nuts and place on the prepared baking sheet. Refrigerate 2 to 3 hours and serve.
Goat Cheese Variation: Substitute 1/4 cup soft goat cheese for the Roquefort and 1/4 cup finely cut chives for the tarragon and 1/4 cup toasted chopped pecans for the pistachios.
Nutritional analysis per canapé: Calories 42; Protein .9 g; Carbohydrate 1.4 g; Fat 4 g; 79% Calories from Fat; Cholesterol 9 mg; Sodium 34 mg; Potassium 30 mg; Fibre .2 g.
