Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 24 bites
lb. cream cheese, softened
lb. Roquefort cheese (or other strong blue-veined cheese), softened
lb. goat cheese with fig, softened
Combine cream cheese, Roquefort cheese, and fig-goat cheese in a mixing bowl and blend well until smooth. Divide mixture into 1-ounce pieces about the size of a large marble. Take a grape and punch it into the middle of the cheese mixture, rolling to cover and forming it into balls.
Drizzle honey over the cheese balls and skewer before serving.
These can be made one day ahead of time, covered, and refrigerated. If you can’t find goat cheese with figs, use plain goat cheese with 10 dried figs, finely chopped.
When you bite into this sweet and savory Roquefort cheese “truffle,” you experience a burst of sweet juice from the red grape nestled inside. Your party guests will be talking about this creation at the office on Monday.
Serve with a nice Meritage or pale ale.
Instead of Roquefort cheese you can use goat cheese or port-wine cheese.
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