Grapes with blue cheese and walnuts

Ingredients:

• 1/4 cup (60 g) cream cheese, room temperature
• 1/4 cup (60 g) blue cheese, room temperature
• 1/4 cup heavy cream
• 18–20 red seedless grapes, chilled
• 1 cup (110 g) finely chopped walnuts, toasted
• 2 tablespoons of sugar
• 2 tbsp chopped fresh parsley

Preparation:

1. Line a small baking sheet or casserole dish with parchment paper. Set aside.
2. In a food processor, combine the cream cheese, blue cheese, and heavy cream and process until smooth. Transfer to a medium bowl. Add the grapes and toss to coat completely.
3. In another small bowl, combine walnuts, sugar and parsley.
4. Using a fork, transfer the grapes one by one into the walnut mixture and, using clean hands, gently roll them in, coating them completely. Place the grapes on the prepared baking sheet. Refrigerate for 2–3 hours before serving.
   
   Toasted walnuts:
   Place them in a single layer on a baking sheet. Bake in an oven preheated to 175°C (350°F) for 6–8 minutes, until lightly browned. Let them cool completely before using.