INGREDIENTS

4 Mission® 12" Heat Pressed Flour Tortillas (10430)  
1/2 cup  Butter , melted 
1/2 tsp.  Salt  
1/2 tsp. fresh Black Pepper  
1/2 tsp. dried Thyme  
1/2 lbs. White Seedless Grapes , washed, stemmed and cut in half 
4 Tbsp. Unsalted Butter , softened 
1/2 lbs. crumbled Bleu Cheese  
1/2 cup chopped Chives  
Fresh chopped Thyme to garnish 

DIRECTIONS

1.) Preheat oven to 350º F.

2.) In a small bowl, mix butter, salt, pepper, and thyme. Brush butter mixture evenly over Mission® flour tortillas. Stack tortillas evenly on top of each other. With a cookie cutter approximately 1" round (or any shape you desire) cut through tortillas creating 46 rounds (or shapes).

3.) Lightly spray a baking sheet with nonstick cooking spray. Place tortilla rounds in a single layer on baking sheet. Bake for 5-7 minutes, or just until crisp (watch rounds closely, oven temperatures may vary).

4.) In a bowl, mix together butter and Bleu cheese until thoroughly blended. Spoon mixture into a pastry bag fitted with a small star tip. Place in refrigerator until firm, about 1/2 hour.

5.) Placed baked rounds on a serving platter. Carefully pipe a small amount of cheese mixture on baked tortilla round and top with 2 grape halves. Repeat with remaining ingredients.

6.) Garnish with a slight sprinkle of fresh thyme per appetizer. Serve immediately.

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