Toasted Pecan And Blue Cheese “Truffles”

Okay , the word truffles is a bit of a push, but a fresh grape tucked inside a rich cheese wrap and crusted with toasted pecans make them little treasures. These are best made ahead and refrigerated to allow the flavours to meld. Simply bring to room temperature and serve. Trust me! Your guests won’t know what hit them when they see and taste these beauties.

  • 4 oz. Blue Cheese at room temperature
  • 8 oz. Philadelphia cream cheese at room temperature
  • 2 tsp. fresh basil, finely chopped
  • pinch of black pepper
  • 30 seedless red grapes
  • 1 cup finely chopped toasted pecans
  • For garnish, fresh basil leaves and more grapes

Mash together the cheeses, basil and pepper until really well blended.

Scoop 2 tsp. of the mixture and insert 1 grape. Mold the cheese around the grape to completely cover. Roll in the nut mixture and lightly press to ensure it adheres to the cheese. Place on a parchment lined baking sheet. Repeat until all the grapes have been used. Cover with plastic wrap and refrigerate overnight.

To serve: bring to room temperature and set out on a platter. Garnish with basil leaves (stems removed) and grapes. Have a pretty container on the table with fancy picks and cocktail napkins at the ready.


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