Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

I got this recipe from an advertisement, I believe, in Homemakers' Magazine. Be sure to use Parmigiano-Reggiano. This makes fairly firm "grapes"; use a little more cream to make them softer if you want.

Ingredients Nutrition

Directions

  1. Bring the cream, garlic, nutmeg and pepper to a boil.
  2. Reduce heat to low; stir constantly.
  3. Discard the garlic after a minute or two.
  4. Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
  5. Pour into a bowl to cool.
  6. When cool, cover and refrigerate until firm, 4 hours to overnight.
  7. Scoop out with a melonballer.
  8. Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
  9. Serve at room temperature with slices of baguette, crackers or rusks.
Most Helpful

My best guess is that I overcooked this. It just didn't work and tasted less than festive.