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Chevre Grapes

Plump, sweet grapes filled with soft goat cheese and crunchy pistachio nuts are a perfect, bite-size hors d'oeuvre.

  • Yield: Makes 2 dozen

Photography: Dana Gallagher

Source: Martha Stewart Living, May 1999

Ingredients

  • 1/4 cup salted pistachio nuts, toasted and finely chopped
  • 24 Grape Cups
  • 5 ounces fresh goat cheese, chilled

Directions

  1. Place the nuts in a small bowl. Dip the rim of each grape into the nuts.

  2. Take 1 level teaspoon of the goat cheese and place it in the center of a small square of the cheesecloth. Twist the cheesecloth slightly, pinching the cheese into a ball. Unwrap the cheese but leave it on the cheesecloth. Holding the ball with the cheesecloth, transfer it to a grape cup and pull away the cheesecloth. Continue until all the grapes are filled, using a fresh square of cheesecloth or rinsing the same piece.

Cook's Notes

The goat cheese may be piped into each grape individually, but the cheesecloth method gives it the appearance of artisan-made cheese.

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