Pecan Crusted Roquefort Grapes

(WTNH) - Chef Queen is back in the kitchen with a delicious dish.

Pecan Crusted Roquefort Grapes with Vanilla Balsamic Reduction

10 Oz. Toasted Almonds, Pecans or Walnuts
8 Oz. Cream Cheese, Softened to Room Temperature
4 Oz. Roquefort or Good Gorgonzola Crumbles, Room Temperature
2 Tbls. Heavy Cream
1 Pound of Red or Green Seedless Grapes (About 48, washed and dried)

1. Heat oven to 300*, spread nuts evenly on a rimmed baking sheet & bake until lightly toasted and aromatic (about 8-12 minutes).   Cool Slightly.  Do Not Burn!
2. Chop the nuts coarsely in food processor or by hand, transfer to platter or shallow bowl.
3. In bowl of electric mixer cream the cream cheese together with the heavy cream and Roquefort on low until smooth, 2-3 minutes.  Drop the cleaned, dry grapes individually into the cream mixture and toss with two forks to coat (they will be unevenly coated)  then tumble into nut mixture to coat evenly, gingerly rolling one at a time and roll until well coated, remove each and roll lightly with your hands to coat evenly, lay them out single layer on parchment paper lined, rimmed baking sheet and chill.  
4. Reduce 4 oz. of Modena authentic Balsamic Vinegar down to 1 oz.( you may use any flavor for this).
5. Set up the grapes on a chilled marble board with a little vessel for dipping or drizzling.    

Makes 4 Dozen.

May be made up to 2 days in advance and refrigerated in airtight container.

Any leftover cheese can be frozen for future use.