Makes about 20
- 2/3 cup finely chopped walnuts
- 6 ounces goat cheese
- 4 ounces cream cheese
- 20 loose seedless red grapes (about 1/4 pound with stems)
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes or until fragrant. Remove from oven and allow to cool.
In a medium bowl cream together the goat cheese and the cream cheese until smooth.
Put one tablespoon of the cheese mixture in the palm of one hand and roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes.
Roll the cheese-coated grapes in the chopped walnuts to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.
Variations:
- You can substitute goat for blue cheese.
- Substitute your favorite nuts with walnuts.
Do ahead:
- The cheese mixture can be make 3-4 days in advance and refrigerated in an airtight container.
- The completed truffles can be made 1 day ahead and refrigerated in an airtight container.
