Gobble on these!

Wow! Am I the only one doing a double-take at the calendar? Thanksgiving is only a week away! Being the foodie that I am, you’ve probably already guessed that Thanksgiving is one of my absolute favorite holidays. Back in the day I used looooove turkey. Since becoming vegetarian a few years ago, I’ve had to cross that off of my feasting menu–but don’t think that’s stopped me from gorging every November! The side dishes are always never-ending, and I’ve got two delicious cheesy sides that you’ll love to add to your dinner table.

Easy Cheesy Bites

What you’ll need:
– 1 16oz. container (or 2- 8oz. containers) Vineyard Market Sharp Cheddar Spread
– 1 container Vineyard Market nuts, roughly chopped (we used Honey Roasted Peanuts for something salty and sweet)

How to:
– Scoop out about a teaspoon of VM Sharp Cheddar Spread.
– Use your hands to mold it into a ball.
– Roll ball around in the nuts until covered, and set aside.
– Repeat with the rest of the Cheddar Spread.
– Chill until ready to serve.

Little Blue Bites

What you’ll need:
– 1 container Vineyard Market Raw Almonds
– 1 small piece Roquefort (or about 3oz.)
– 1 container Belle Chevre Breakfast Goat Cheese with Honey
– 2 tbsp. Cream
– 1 lb. Seedless Red Grapes

How to:
– To toast nuts, preheat oven to 275 degrees.
– Spread nuts on baking sheet and bake until light golden brown. Chop cooled nuts coarsely and spread out on a plate.
– In the bowl of an electric mixer, combine the Goat Cheese, Roquefort, and cream. Beat until combined and smooth.
– Drop clean, dry grapes into cheese mixture and gently stir by hand to coat them. Then roll the coated grapes in nuts and put on a tray lined with wax paper.
– Chill until ready to serve.

Roquefort Grapes
* Original recipe for Little Blue Bites can be found HERE.

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