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Bringing hors d’oeuvres to a dinner party? How about Roquefort Cherries?

This is a variation of an hors d’oeuvres that first appeared (for me) in Martha Stewart’s book, Entertaining. There are so many ways to change up the recipe, by using different cheeses, nuts and even fruits. The original combination suggested using almonds, pecans or walnuts, cream cheese mixed with Roquefort, and red or green seedless grapes. There were some gorgeous cherries available when I took these bite-sized morsels to a dinner party. They were easy to transport and did not fill people up too much before the main event.

1/4 c. cream cheese, softened
1/2 c. Roquefort cheese, softened
2 T. heavy cream, Kirsch or Port
24 cherries, pitted
3/4 c. pistachios, toasted and coarsely chopped

Combine cheeses in bowl and mix well with a fork and then add 2 T. liquid of choice.  Have chopped nuts ready on a platter.  Add cherries to bowl, a few at a time, and coat with cheese, then roll each one to coat well with nuts.  Refrigerate well before serving.  I made these late in the day with cherries that were at room temperature.  I put the tray into the freezer to set them up before transporting and this ensured that the cheese and cherries were refreshing on a summer night.  Don’t refrigerate or freeze for too long, however, as this will soften the nuts.

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