Walnut and Blue Cheese Grapes

• 1/4 cup (2 ounces) cream cheese, at room temperature
• 1/4 cup (2 ounces) blue cheese, at room temperature
• 1/4 cup heavy cream
• 18 to 20 seedless red grapes, chilled
• 1 cup (4 ounces) finely chopped walnuts, toasted (see Cook's Note)
• 2 tablespoons sugar
• 2 tablespoons chopped fresh flat-leaf parsley

1. Line a small baking sheet or baking dish with parchment paper.
2. Set aside.
3. In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth.
4. Transfer to a medium bowl.
5. Add the grapes and stir until coated with the cheese mixture.
6. In another small bowl, mix together the walnuts, sugar, and parsley.
7. Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated.
8. Place the grapes on the prepared baking sheet.
9. Refrigerate for 2 to 3 hours and serve.
10. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet.
11. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
12. Cool completely before using.

cream cheese, blue cheese, heavy cream, red grapes, walnuts, sugar, flatleaf

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/walnut-and-blue-cheese-grapes-recipe.html (may not work)