Food & Cooking Recipes Appetizers Chevre Grapes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 2 dozen Plump, sweet grapes filled with soft goat cheese and crunchy pistachio nuts are a perfect, bite-size hors d'oeuvre. Ingredients ¼ cup salted pistachio nuts, toasted and finely chopped 24 Grape Cups 5 ounces fresh goat cheese, chilled Directions 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. 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. Print