This is my Texas-take on a blue cheese-walnut grape appetizer - I use local goat cheese, blue cheese and pecans to create a sweet, creamy, crunchy bite. The cream cheese tames the stronger flavors of goat & blue cheese so even mild cheese-lovers thoroughly enjoy this appetizer.
Yield: 2-3 dozen truffles
Ingredients:
- 2-3 dz red seedless grapes, chilled
- 8 oz. cream cheese, softened
- 4 oz. goat cheese, softened
- 4 oz. blue cheese, softened
- 2 cups pecan pieces (cookie size), toasted
While the cheeses soften, toast the pecan pieces in a 350-degree oven 7-9 min or until aromatic. Set aside in a small bow and cool.
When the cheeses are soft, mix to combine.
Take a good tablespoon of cheese mix & slightly flatten into a disc. Place a grape in the center of the disc and enclose the grape in the cheese. Roll in pecan pieces and place on a tray. When all grapes are rolled, cover and chill at least 2-3 hours before serving.
If you have extra cheese & nuts, shape the cheese into a small ball or log, roll in the nuts (maybe add chopped parsley), and you have a delicious cheese ball/log.
These are best served the day they are made - Enjoy!
