Chevre and Pistachio Grapes
Serves about 30 grapes
If you’re looking for easy party hors d'oeuvres that can be made a day or two in advance of serving, this might be the answer. A simple mixture of cream cheese and chevre enrobes whole grapes, which are then rolled in chopped nuts. Choose small to medium-size grapes, if possible. If chevre is not to your liking, gorgonzola or blue cheese are good substitutes.
4 ounces cream cheese, softened
6 ounces chevre (goat cheese), softened
6 ounces seedless grapes, such as Thompson or Flame,
washed and dried
1/2 cup toasted, shelled, unsalted pistachio nuts, finely chopped
Place the cream cheese and chevre in a small bowl and beat with a wooden spoon until combined. Line a baking tray with wax or parchment paper. Using the palms of your hands, roll (or press) some of the cheese mixture around a grape (the fruit must be dry), using just enough to completely coat the grape. Place the grape on the prepared tray, and continue this process until you've used all the cheese mixture.
Spread the chopped nuts on a plate and roll each cheese-coated grape in the nuts, pressing gently so the nuts adhere. Arrange the grapes on a platter lined with grape leaves (if available) and refrigerate, covered, until serving time.
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