¼ cup cream cheese, softened
¼ cup crumbled Roquefort or other blue cheese, room temperature
¼ cup heavy cream
1 Tbsp. chopped tarragon
20 red seedless grapes
1/3 cup finely chopped toasted pistachios or toasted walnuts
Line a small baking sheet with waxed or parchment paper. Set aside. In a small food processor, combine cream cheese, Roquefort, heavy cream and tarragon until well-mixed. Transfer to a medium bowl; stir in grapes. Put the nuts in a small bowl. With a tablespoon, scoop up a grape and gently coat with cheese mixture. Roll grape in the nuts and place on prepared baking sheet. Refrigerate 2 to 3 hours and serve.
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