Pecan Blue Cheese Grapes

During the hot and humid days of summer, this is a refreshing appetizer to have on hand for hungry guests to enjoy before the main meal. Or if it's just you and yours, this is a great little nibble to have with a nice glass on wine on the patio or deck.

This recipe is from Giada/Food Network and I adapted it by using green grapes instead of red and pecans instead of walnuts. If you're not a fan of blue cheese, use all cream cheese or maybe some feta.

1/4 cup (2 ounces) cream cheese, at room temperature

1/4 cup (2 ounces) blue cheese, at room temperature

1/4 cup heavy cream

18 to 20 seedless green  grapes, chilled

1 cup (4 ounces) finely chopped pecans, toasted 

2 tablespoons sugar

2 tablespoons chopped fresh  flat leaf parsley

Line a small baking sheet with parchment paper.  Set aside.

In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.

In another small bowl, mix together the pecans, sugar, and parsley.

Using a fork, transfer the grapes, one at a time, to the pecan mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.