Grape and Blue Cheese Truffle Turkeys (Five Ingredient Friday)
 
Prep time
Total time
 
Grape "truffles" made with seedless red grapes, wrapped in a combination of blue cheese and cream cheese, the coated grape is rolled in pecans (like a truffle) then given a tail of toasted almonds and a frilled toothpick for a head.
Author:
Recipe type: appetizer
Serves: 6
Ingredients
  • 4 ounces cream cheese
  • 2 ounces blue cheese (I used Roquefort)
  • 12 large seedless red grapes
  • 1/3 cup ground toasted pecans
  • toasted almond slices
  • 12 frilled toothpicks
Instructions
  1. In the bowl of a food processor, combine the cream cheese and the blue cheese and pulse until smooth.
  2. Using a teaspoon, scoop out a heaping amount of the cheese mixture.
  3. Using your fingers, spread the cheese mixture in an even layer surrounding the grape.
  4. Put the ground pecans in a small bowl and one at a time, roll the cheese coated grapes in the pecans until the cheese mixture is covered. You can slightly press the pecans into the cheese.
  5. Set each grape on a plate until you have completed the above process with all the grapes.
  6. Take almond slices, about 5 per grape, and press them point side down, into the cheese to create the tail fan of the turkey.
  7. Once all the "turkeys" have tails, take a frilled toothpick and skewer the grape on a diagonal to create the neck and head of the turkey with the frill.
  8. Cover and refrigerate until ready to serve.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/grape-and-blue-cheese-truffle-turkeys-five-ingredient-friday/