Walnut and Blue Cheese Coated Grapes

• 2/3 cup finely chopped walnuts
• 6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted 
• 4 ounces cream cheese
• 20 loose seedless red grapes (about 1/4 pound with stems) (I used green grapes and they were great too)

Preheat oven to 325 degrees F.

On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool.

In a bowl with an electric mixer, blend the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of your hand and roll a grape in it.  Coat the mixture around the grape.  Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture and chill for 30 minutes or until coating is firm.