Roquefort Grapes Recipe -
Roquefort Grapes Recipe
  • READY IN 40 mins

Roquefort Grapes

Recipe by  

"I've had this recipe for years, and have never seen one that's similar. Red and green grapes are coated with a Roquefort cheese mixture and rolled in toasted almonds."

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Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
  3. In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
  4. In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
  5. Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2006

I have always loved cheese and grapes and these were a big hit at a friend's birthday party. I just dumped all the grapes into the cheese mixture and stirred them, then speared each grape with a tooth pick, rolled it in the chopped almonds and put it on a platter. No mess at all and they looked great!

Most Helpful Critical Review
Jan 25, 2004

I had a problem with this recipe, first because it seemed too bland, and then because it was somewhat messy to make. However, I love fruit and cheese. The second time I tried it, I added a 3-ounce package of cheddar cheese for more flavor and a bit of mayonnaise, rather than extra cream, for the right texture. It tasted very good, but if I make it again, I will serve the grapes and the Roquefort-Cheddar dip separately.

Jan 25, 2004

BIG HIT! If you like blue cheese (as in salad dressing) you will like this. I have always liked cheese and grapes together. This is a wonderful combination of flavors. Messy to make but divine to eat. My sister could not stay away from them.

Apr 14, 2009

I have made a variation of this for catered events. The changes are as follows: 4oz cream cheese and 6 oz gorgonzola cheese (adds a bit more "punch"). Cream the cheeses and they will stick to the grapes. Then I use toasted, chopped pistachios. An elegant hit every time.

Mar 16, 2007

I used these as an appetizer for about 12 people...they all raved about them! My parents loved the leftover ones a couple of days later. I bought a bag of roasted, lightly salted almonds and just pulsed them in the food processor...easy and tasty with no roasting time! Thanks for the tip on using a toothpick to get them out of the mixture and coat in the nuts...will do that next time!

Apr 28, 2010

The reason it has gotten some so-so reviews is that it is VERY important to use good quality Roquefort cheese (or Gorgonzola as one person suggested). If you don't there will be no flavor to these. This is an absolutely great recipe and all my friends beg me to make them but the proof is in the cheese. Don't skimp!

Jan 25, 2004

I'm sorry to give this such a low rating, but these were not good. They were too bland....not tasty. I had to throw the whole batch one would eat them. I may have toasted the almonds too long, contributing to their demise.

Feb 23, 2009

I thought these were pretty good, but none of the other 7 people I served them to ate more than one, so.... They were also kind of a pain to make, as the cream cheese mixture is very thick, so coating the grapes, then getting them out of the coating and into the almonds was not an easy process. I added at least double the cream to try to thin out the mixture for easier coating, but it was still a little time consuming. I'm surprised at the number of reviews that claimed these were biggest issue was there was almost too MUCh flavor, overpowering the grape. These are def worth trying!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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