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
- 1/4 cup salted pistachio nuts, toasted and finely chopped
- 24 Grape Cups
- 5 ounces fresh goat cheese, chilled
Place the nuts in a small bowl. Dip the rim of each grape into the nuts.
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.