Cheese and Grape Pops with Almonds

These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favourite wine.

4 oz almonds, sliced (~ 1 cup)
1 (8 oz) pkg cream cheese, softened
2 oz blue cheese, crumbled, room temperature
2 Tbsp. fresh parsley, minced
2 Tbsp. heavy whipping cream, room temperature
appetizer skewers or toothpicks
1-1¼ lbs seedless red or green grapes, rinsed and patted dry

Preheat oven to 275°F (140°C/120°C fan, Gas Mark 1).

Pulse almonds in a food processor until finely chopped (do not over process). Spread in a 15x10x1" pan; bake until golden brown, 6-9 minutes, stirring occasionally. Transfer to a shallow bowl; cool slightly.

In another bowl, mix cream cheese, blue cheese, parsley and cream until blended. Insert a skewer into each grape. Roll grapes in cheese mixture, then in almonds; place on waxed paper-lined baking sheets. Refrigerate, covered, until serving.

Makes about 5 dozen.

Nutritional Information:
5 each: 146 calories, 11g fat (6g saturated fat), 28mg cholesterol, 124mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 4g protein.