Gingered Cream Cheese Grapes
Ready In: 15 mins
Yields: 30 grapes
Ingredients
- 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.
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