In your opinion, what makes a person a foodie? I think one clue is to have food-related memories. Like the day my friend Connie offered us a plate of these dainty cheesy balls; the delight to discover the crunch, sweetness and juiciness of a fresh grape inside the creamy exterior. Since I never got her recipe, I came-up with my own. (I think hers only had cream cheese and chopped pecans on the outside).
This is an easy, rather fast, and very versatile recipe.
30 grapes, washed and patted dry (can use more, increase the quantities below)
1 cup cream cheese at room temperature
1/2 cup blue cheese (to taste)
1/4 cup labneh or drained yogurt (optional) or 1 teaspoon fresh lemon juice
3/4 cup finely chopped pistachios or other nuts
white pepper, to taste (or pick another spice, such as paprika, if desired, or none)
salt, to taste (cheese is already salty)
1. Mix the cheeses, labneh or lemon juice (or use drained Greek yogurt) and spice if using. Taste and adjust seasoning. When the mixture is creamy but rather stiff, dip each grape in it and roll the grape until it is coated all over. If the cheese spread is too soft, place it in the fridge till it gets stiffer.
2. Dip each ball immediately in the chopped nuts, rolling the ball in your palm to get an even round ball. Set on a plate and refrigerate till serving time when all the balls are done.
9 Comments • Comments Feed