Gingered cream cheese grapes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cream cheese; softened |
| 2 | tablespoons | Finely chopped crystallized ginger; (available at |
| ; specialty foods | ||
| ; shops and some | ||
| ; supermarkets) | ||
| 30 | Green seedless grapes | |
| 1 | cup | Pecans; toasted lightly, |
| ; cooled completely, | ||
| ; and chopped fine | ||
Directions
In a bowl cream together the cream cheese and the ginger. Put 1 teaspoon of the mixture in the palm of one hand and roll it around a grape, using both palms to coat the grape completely. Coat the remaining grapes in the same manner and on a wax-paper-lined tray chill them for 15 minutes. Roll the cheese-coated grapes in the pecans coating them completely, and chill them until the coating is firm.
Makes 30 grapes.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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