Instructions: In a bowl, whip the Cabrales blue cheese, cream cheese and cream until smooth and chill.

Heat the oven to 275 degrees. Grease a baking sheet with the Spanish olive oil and spread the pine nuts in one layer. Bake until golden, about 4 to 5 minutes. Drain and chop coarsely.

Individually coat the grapes with the cheese mixture, using your hands or a small spoon. Roll in the nuts and place on a tray.

Refrigerate. Serve garnished with grape clusters and accompanied by chilled Spanish dry sherry.

Rosedale, New York, prize winner selected by Penelope Casas, author

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.