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Grape, Blue Cheese and Almond Truffles
Food Management Staff
August 1, 2006
1 Min Read
FM Staff
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 covered.
Transfer to a platter and serve at room temperature.
Photo and recipe from the California Table Grape Commission.
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