Directions

1.     Line rimmed baking pan with parchment paper. Stir pistachios, parsley and seasoning in a wide, shallow dish.

 

2.     Rinse and pat grapes dry with paper towel. Press 1 teaspoon cream cheese around each grape with wet hands. Roll each grape in pistachio mixture to coat and pierce with picks; place on prepared pan and refrigerate 1 hour or until firm. Makes 36 truffles.