Chevre & Pistachio Grapes

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Chevre & Pistachio Grapes

 

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 pistachios 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 have 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.

Makes about 30 grapes.