Pecan Encrusted Grapes

These little cocktail sized cheese balls are delightful when you find that sweet, hidden grape at the center.


  • 1 (8oz) piece of Jarlsberg cheese
  • 1 (8oz) package cream cheese, room temperature
  • 1 tsp grated onion
  • 1 Tblsp Dijon mustard
  • ½ tsp tsp Worcestershire sauce
  • 1 ½ To 2 cups roasted pecans, finely chopped
  • Small seedless grapes (about 45-50)


  • Food processor with steel cutting blade
  • Wax paper
  • Baking sheets


  1. In food processor, Process Jarlsberg until finely chopped.
  2. Add cream cheese, onion, Dijon, and Worcestershire and process until well incorporated.
  3. Place pecans in a single layer on wax paper.
  4. With damp hands, form about 1 tsp cheese mixture around grape and roll in pecans to coat. Place on baking sheet.
  5. Continue until all grapes are done.
  6. Chill until ready to serve.
Re: Pecan Encrusted Grapes