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Cream Cheese-and-Pecan Rolled Grapes

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"I have made thousands of these. I love watching my unsuspecting guests bite into one and discover the grape. As soon as the grape is crushed in their mouth, their eyes widen and a smile comes over their face. One helpful hint is to mix the grapes in the softened cream cheese, then pull out a grape from the cheese and roll."

List of Ingredients

â—¦ ½ (8-ounce) package cream cheese, softened
â—¦ 2 ounces soft blue cheese, crumbled (about ½ cup)
â—¦ 2 to 3 tablespoons heavy cream
â—¦ 2 cups finely chopped toasted pecans
â—¦ 3 bacon slices, cooked and finely chopped
â—¦ 3 tablespoons finely chopped fresh flat-leaf parsley
â—¦ ½ pound large seedless red grapes (about 40 to 50 grapes)


Recipe

Line a rimmed baking sheet with wax paper.

Beat the cream cheese, blue cheese, and 2 tablespoons of the heavy cream in a medium bowl with an electric mixer at medium speed until smooth, about 1 minute, adding the remaining 1 tablespoon heavy cream, 1 tablespoon at a time, if needed, to reach a creamy consistency.

Combine the pecans, bacon, and parsley in a shallow dish.
Heavily coat the grapes with the cream cheese mixture, and roll in the pecan mixture. Place on the prepared baking sheet, and chill one hour.

Serves 20 to 25