This is a very different recipe that Billie has often used when catering special events. In fact, when Louis was helping Billie make them for an event, Billie caught Louis eating almost as many as he prepared. Louis loves these, and you will love them too.
1 (10-ounce) package toasted almonds, pecans, or walnuts
1 (8-ounce) package cream cheese, softened
⅛ pound (2 ounces) Roquefort cheese
2 tablespoons heavy cream
1 pound seedless green or red grapes, washed and dried
Preheat the oven to 275°. Spread the nuts on a baking sheet. Bake until toasted. In a food processor or by hand, coarsely chop the toasted nuts. Spread them on wax paper or on a platter. In a small bowl, preferably with an electric mixer, combine the cream cheese, Roquefort cheese, and cream. Beat these ingredients until they are smooth. Roll the grapes in the cheese mixture and gently press the cheese mixture around each grape. Then roll the cheese-coated grapes in the toasted nuts. Place the grapes on a wax paper-lined tray. Chill until ready to use. Any extra cheese mix can be frozen and reused.
YIELD: 12 TO 13 SERVINGS