Pecan and Gorgonzola-Coated Grapes

1 cup finely chopped pecans
6 ounces crumbled Gorgonzola cheese (can also use Cambozola)
4 ounces cream cheese
20 seedless red grapes

Preheat oven to 325 degrees F. On a cookie sheet, spread out the chopped pecans and toast for five minutes. Remove and allow to cool. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.
Put one tablespoon of the cheese mixture in the palm of your hand; embed one grape in this mixture, shaping the mixture around the grape to coat. Then roll the covered grape in the finely chopped pecans before placing on a serving tray. Chill for 30 minutes until coating is firm. If grapes are large, use a sharp knife to cut into halves.

Serves 5.
Courtesy: Jan Fisher, former food TV show host, Lafayette, LA