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Grapes with Gorgonzola and Pecans

From: "Nuts"

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Yields about 48 balls



  • 2 cups Diamond Pecan Chips
  • 8 ounces cream cheese, at room temperature
  • 4 ounces Gorgonzola or other blue cheese, at room temperature
  • 2 tablespoons whipping cream, or half-and-half, or milk
  • ½ pound (about 1 ¼ cups) small seedless red or green grapes, rinsed and dried well


Preheat oven to 350. Spread pecan chips on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.

In a medium bowl, beat cream cheese, Gorgonzola, and cream with an electric mixer until smooth, 2 to 3 minutes. Completely cover each grape with about 1 teaspoon cheese mixture; repeat with remaining cheese and grapes. (If making in advance, refrigerate airtight up to 3 days.) Roll each grape-cheese ball in pecan chips until well coated.

Yields about 48 balls

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