Cheddar Pecan Thumbprints with Thyme Roasted Grapes

Cheddar Pecan Thumbprints with Thyme Roasted Grapes

Jennifer Baker

"This is an easy and delicious recipe that was created for Sargento's "Life's Little Moments" campaign. It would be perfect to serve if you're getting married, or for any special occasion where you want to impress your guests."
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Serving size has been adjusted!
Original recipe yields 36 servings

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  • Prep

  • Cook

  1. Preheat oven to 400 degrees. Toss grapes in olive oil and place on a baking sheet. Sprinkle with thyme and roast for 20 minutes. Remove from oven until needed.
  2. Add butter, whole wheat flour, all purpose flour, salt, and thyme to a food processor. Mix until ingredients resemble coarse sand. Add Sargento cheese and pulse into mixture. Add eggs, one at a time, and mix until dough starts to form a ball. Add water and mix until incorporated, scraping sides with a spatula if needed.
  3. Using a cookie scoop, scoop balls of dough and roll each in pecans. Place on a parchment-lined cookie sheet and use a 1/2 teaspoon measuring spoon to press an indentation in the center of each ball. Fill each "thumbprint" with 3-4 roasted grapes.
  4. Bake thumbprints for 15-17 minutes at 400 degrees. Allow to cool before serving.


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