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Hopkins Fields

Roquefort Grapes

This recipe will always be special to me. I met my to be future husband over a pyramid of Roquefort grapes at the President’s luncheon on my 1st day of culinary school too many years ago. The grapes are truly love at 1st bite. Yes, we are still happily married.


2 large bunches seedless red or green grapes.

1 Lb. Roquefort cheese at room temperature.

3 Tbsp. heavy cream

½ Lb. shelled pistachios


Clean, dry and stem the grapes. Set aside. In a mixer combine the cheese and cream and mix until very smooth. Place the pistachios in a food processor and pulse until the nuts have become almost a powder. Roll the grapes in the cheese mixture and then roll them covering all parts of them in the ground pistachios. Place on a baking sheet and let cool for 30 minutes in the refrigerator to set up. Place the grapes onto a platter and serve with a crisp glass of sparkling wine.

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