• 1 bunch red or black grapes (as big as you can find)
  • 2 ounces blue cheese
  • 1 teaspoon olive oil
  • 1 teaspoon cream
  • ¾ cup shelled, toasted pistachios


Wash the grapes, remove them from their stems, and dry them.
Grind the pistachios until they resemble cornmeal.
Mix blue cheese, olive oil and cream until smooth.
Roll the grapes in the cheese puree and then in the pistachios. Place them on waxed paper on a cookie sheet. When they are all coated, place in the refrigerator for an hour or two so they can chill. Arrange the grapes on a dish so they look like a bunch of grapes again. Stick some kind of leafy garnish at one end. Serve.


Elements (Medford, OR)