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Parmesan "Grapes"

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“I got this recipe from an advertisement, I believe, in Homemakers' Magazine. Be sure to use Parmigiano-Reggiano. This makes fairly firm "grapes"; use a little more cream to make them softer if you want.”
READY IN:
4hrs 30mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the cream, garlic, nutmeg and pepper to a boil.
  2. Reduce heat to low; stir constantly.
  3. Discard the garlic after a minute or two.
  4. Add the cheese, 1/2 cup at a time, stirring constantly, until melted and smooth.
  5. Pour into a bowl to cool.
  6. When cool, cover and refrigerate until firm, 4 hours to overnight.
  7. Scoop out with a melonballer.
  8. Arrange the balls like a bunch of grapes, garnished with a paper or real "grape" leaf.
  9. Serve at room temperature with slices of baguette, crackers or rusks.

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