1 (10 oz.) pkg. almonds, pecans or walnuts, toasted
1 (8 oz.) pkg. cream cheese
1/4 lb. roquefort cheese
2 tbsp. heavy cream
1 lb. seedless grapes, red or green, washed and dried

To toast nuts, preheat the oven to 275 degrees. Spread the nuts on a baking sheet and bake until toasted. Almonds should be a light golden color. Pecans or walnuts should smell toasted but not burned.

Chop the toasted nuts coarsely in a food processor or by hand. Spread on a platter.

In the bowl of an electric mixer, combine the cream cheese, roquefort, and cream and beat until smooth. Drop clean dry grapes into the cheese mixture and gently stir by hand to coat them. Then roll the coated grapes in the toasted nuts and put on a tray lined with wax paper. Chill until ready to serve.

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