Recipe: Walnut and blue cheese-coated grapes

From Chef Tony Charbonnet at Publix

Walnut & Blue Cheese-Coated Grapes

2/3 cup finely chopped walnuts
6 ounces crumbled blue cheese

4 ounces cream cheese
20 loose seedless red grapes


Preheat oven to 325° F.

On a sheet pan spread out walnuts and toast in oven for 7-9 minutes. Remove from oven and allow to cool.

In a bowl with an electric mixer, cream together blue cheese and cream cheese until smooth. Put one tablespoon of cheese mixture in the palm of one hand and shape mixture around a grape to coat. Cover remaining grapes and chill on a sheet pan for 15 minutes.

Roll cheese-coated grapes in chopped pecans to cover completely. Chill for 30 minutes or until coating is firm.