Cream Cheese-and-Pecan Rolled Grapes
From The Southern Living Party Cookbook
1/2 (8 oz.) package cream cheese, softened
2 oz. blue cheese, crumbled (about 1/2 cup)
2 to 3 tablespoons heavy cream
2 cups finely chopped toasted pecans
3 bacon slices, cooked and finely chopped
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 pound large seedless red grapes (I recommend Melissa’s Muscato Grapes)
Line a rimmed baking sheet with wax paper. Beat the cream cheese, blue cheese, and 2 tablespoons of the heavy cream in a medium bowl with an electric mixer at medium speed until smooth, about one minute, adding the remaining 1 tablespoon heavy cream, 1 teaspoon at a time, if needed, to reach a creamy consistency.
Combine the pecans, bacon, and parsley in a shallow dish. Evenly coat the grapes with the cream cheese mixture, and roll in the pecan mixture. Place on the prepared baking sheet, and chill one hour.