YIELD: 24 pieces 6 oz. blue cheese, room temperature 6 oz. cream cheese or goat cheese, room temperature 24 seedless grapes 4 oz. slivered, roasted almonds Place the two cheeses in a food processor and pulse until well-incorporated. Roll grapes in the cheese mix until approximately 1/4-in. of the mix is around each grape. Place grapes on parchment or plastic-lined cookie sheet and refrigerate for about 1 hour to firm the cheese. Place grapes on roasted almonds and roll until completely ...

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