Pressing blue cheese onto grapes and peaches can make your fingers a little, well, blue-cheesey. So I recommend wearing disposable rubber gloves for the assembly. Placing your finished grapes back in the shape of a bunch of grapes is an easy and impressive presentation that makes any cheese platter look fantastic. You can also use pears or apple slices in place of peaches if you prefer, and if you’ve got a vegetarian crowd, skip the prosciutto all together.
- 12 ounces soft blue cheese
- 1 large bunch seedless black grapes, washed
- 4 peaches, pitted and sliced into thin wedges (8 wedges per peach)
- 3/4 pound walnuts, chopped fine
- 1/4 pound almonds, chopped fine
- 16 slices Proscuitto, cut in half lengthwise
- freshly ground black pepper
- You can place 5 ounces of the blue cheese into a food processor and pulse to get it to a soft enough consistency to spread, or you can use a wooden spoon and a bowl to work the cheese until it's soft enough to work with.
- Using your fingers, apply the blue cheese to the grapes. Then roll each in the chopped walnuts.
- You can spread the cheese onto the peaches with a knife or place thin slices on each peach wedge. Then roll the peaches in the fine chopped almonds.
- Next roll each peach slice in a piece of Proscuitto. Serve Chilled. Top the peaches with freshly ground black pepper.
Makes 32 peaches and 40 to 60 grapes depending on size.