Roquefort Grapes Food

ROQUEFORT GRAPES

Roquefort Grapes image

I've had this recipe for years, and have never seen one that's similar. Red and green grapes are coated with a Roquefort cheese mixture and rolled in toasted almonds.

Provided by Karen C.

Categories Fruit Appetizers

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

5 ounces almonds
½ (8 ounce) package cream cheese, softened
1 (3 ounce) package Roquefort cheese
1 ½ tablespoons heavy cream
¼ pound seedless red grapes
¼ pound seedless green grapes

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.

Nutrition Facts : Calories 292 calories, Carbohydrate 12.2 g, Cholesterol 38.4 mg, Fat 24.3 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 313.9 mg, Sugar 7.5 g

GRAPE, ARUGULA, ENDIVE, AND ROQUEFORT SALAD

Grape, Arugula, Endive, and Roquefort Salad image

Categories Salad Appetizer Side No-Cook Quick & Easy Low Cal Blue Cheese Arugula Summer Endive Grape Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/4 cup red-wine vinegar
1 teaspoon Dijon-style mustard
3/4 cup olive oil
1 bunch of arugula, stems discarded, washed well, and spun dry
1 Belgian endive, trimmed and cut lengthwise into julienne strips
1 bunch of watercress, coarse stems discarded, rinsed, and spun dry
1/2 pound large black grapes, halved and seeded
1/4 pound Roquefort, crumbled

Steps:

In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.

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