1/4 cup cream cheese, softened
1/4 cup crumbled Roquefort or other blue cheese, at room temperature
1/4 cup heavy cream
1 tbsp. chopped tarragon
20 red seedless grapes
1/3 cup finely chopped toasted pistachios or toasted walnuts

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

In a small food processor (or mix by hand), combine the cream cheese, Roquefort, heavy cream and tarragon until well mixed. Transfer to a medium bowl and stir in the grapes. Put the nuts in a small bowl. With a tablespoon, scoop up a grape and gently coat in the cheese mixture. Roll in the nuts and place on the prepared baking sheet. Refrigerate 2 to 3 hours and serve.

Goat Cheese Variation: Substitute 1/4 cup soft goat cheese for the Roquefort and 1/4 cup finely cut chives for the tarragon and 1/4 cup toasted chopped pecans for the pistachios.

Submitted by: Info For Your Life