Roquefort Pistachio Grapes

8 appetizer servings.

10 ounces Chopped, natural American pistachios
1 package Cream cheese
¼ pound Roquefort cheese or blue cheese
2 tablespoons Heavy cream
1 pound Seedless grapes, red or green


Wash and dry grapes. Spread chopped pistachios on platter. In mixing bowl, combine cream cheese, Roquefort and heavy cream until smooth.
Drop clean, dry grapes into cheese mixture. Gently coat grapes by hand with cheese mixture; roll in chopped pistachios. Arrange the coated grapes in a grape like cluster on a tray lined with wax paper. Chill until ready to serve.