Ingredients

3 cups finely chopped walnuts

4 ounces of cream cheese

2 ounces Roquefort cheese

1-2 teaspoons heavy cream

2 dozen red or green seedless grapes washed and dried

Preheat oven to 275°.  Place walnuts on baking sheet and bake until lightly toasted.  Finely chop toasted walnuts in food processor or by hand.  Place on a platter.

In the bowl of a food processor fitted with knife blade, combine cream cheese, Roquefort, and heavy cream.  Process until smooth. 

Drop clean, dry grapes into cheese mixture and gently stir by hand to coat them.  Then roll the coated grapes in the toasted walnuts and put on a tray lined with waxed paper.  Cover and chill until ready to serve.

Makes about 2 dozen large grapes.

(Leftover cheese mixture can be frozen for a couple of weeks for use at a later date. )