I can wield a small blowtorch and run its flame over sugar crystals until they melt and slightly burn. I can quickly fold and pleat the edges of a pot sticker and make it look easy. I can fill and fold tortellini while listening to a child on the phone and simultaneously entertaining a kitchen full of dinosaurs. But I’ll be damned if I can coat a slick grape with soft cheese without looking like an idiot. I had cheese all over my hands, a bit of it on my nose, and I went to the sink to wash my hands fifty times before I got these done.
These blue cheese covered grapes coated in toasted pecans were totally worth the struggle. I used a cambozola cheese that was pretty strong, so I decided to tame it a bit by mixing it with an equal part of cream cheese. The tang of the cheese worked beautifully with the sweetness of the grape.
I read several recipes for this concept and in the end decided to do my own thing – it wasn’t rocket science. By the way, no one gave tips on how to coat a grape with cheese, and I don’t have any to pass along.
Cheese wrapped grapes in toasted pecans
- 15 or so large, seedless, red or green grapes
- Good quality blue cheese (I used about 1/3 cup)
- Cream cheese (again, about 1/3 cup)
- 1 cup toasted, finely chopped pecans.
Using a rubber spatula, mix together equal parts of the blue cheese with cream cheese in a mixing bowl. Using your hands, somehow coat each grape with the cheese mixture. Roll grapes in nuts. Stick a toothpick in each grape and serve!
Let me know if you have any tips to pass along.