I think appetizers and hors d’oeuvres are important because it sets up the pace for the rest of the courses. I love these because they pop in your mouth with so many different flavors and textures. You will get the creaminess of the cream cheese, sharpness of the blue cheese, sweetness of the seedless grapes, and crunchy toasted walnuts all in that order! It doesn’t matter if your favorite wine is a Cabernet, Merlot, Pinot Grigio, Chardonnay, etc.- you will get a distinct taste from each.
For this recipe you will need:
1 package cream cheese, room temperature
1 cup blue cheese crumbles
1 cup finely chopped walnuts, toasted
18 to 20 seedless red grapes, chilled
Preheat the oven to 350 degrees. Arrange the walnuts in a single layer on a baking sheet. Bake in oven for 6 to 8 minutes until lightly toasted. Remove and give the walnuts a rough chop. Transfer to a bowl and set aside. Line a small baking sheet with parchment paper. Blend/mix together the cream cheese and blue cheese. You may do this with your hands or a food processor. Transfer to a medium size bowl.
Add the grapes and coat the entire outside with the cheese mixture. (This may take some time.) Then, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until well coated. Place the grapes onto the parchment-lined baking sheet and refrigerate for 2 to 3 hours before serving.