1 (10 oz. pkg. almonds, pecans, or walnuts
1 (8 oz.) pkg. cream cheese
1/8 lb. Roquefort cheese
2 tbsp. heavy cream
1 lb. seedless grapes (red or green), washed and dried

To toast nuts: Preheat oven to 275 degrees. Spread nuts on baking sheet and bake until toasted. Almonds should be a light golden brown color; pecans or walnuts should smell toasted but not burned.

Chop toasted nuts rather coarsely in food processor or by hand. Spread on a platter. In the bowl of an electric mixer, combine the cream cheese, Roquefort, and cream; beat until smooth. Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them. Then roll the coated grapes into the toasted nuts and put on a tray lined with waxed paper. Chill until ready to serve.

Note: Any leftover cheese mixture can be frozen and reused.