Pistachio and Goat Cheese Grapes

 RSS    

Last fall at a large cocktail reception hosted by good friends, I indulged in every appetizer that was passed my way, but one in particular caught my eye. A talented caterer had coated large seedless grapes with creamy goat cheese, and then rolled the orbs in crushed pistachios. To serve, the grapes were halved revealing three layers of striking color from the fruit, cheese, and nuts. Arranged on a small silver platter, these heavenly little bites were at once simple and elegant.

The following recipe is a close facsimile of the original with only a couple of changes. Dark red grapes, which were used in the earlier version, were replaced with green ones, and some fresh chopped mint was added to the creamy goat cheese. The lighter grapes and the cooling accent of mint make these savory nibbles better suited for warm weather entertaining.

When you bite into one of these delectable nuggets, you'll savor an enticing combination of flavors and textures. The grapes are juicy and sweet, the goat cheese salty and smooth, and the pistachios crunchy with a slight roasted accent. These delectable appetizers would make a fine starter for a summer supper, or they could be included in a party menu. They take only minutes to assemble, hold up beautifully for 2 days in the fridge, and best of all are a hands-down crowd pleaser.

Pistachio and Goat Cheese Grapes

Makes 40 servings.

1/2 cup (2 1/2 ounces) shelled pistachios, salted or unsalted

Scant 1/2 teaspoon kosher salt, optional

6 ounces creamy goat cheese

1 1/2 tablespoons finely chopped mint plus several sprigs for garnish

20 green seedless grapes, rinsed and patted dry

Place the pistachios in a plastic bag and crush them coarsely with a meat pounder or a rolling pin. If the nuts were not salted, add a scant 1/2 teaspoon salt to the bag and shake to mix. Then spread the nuts on a dinner plate.

Place the goat cheese in a medium bowl and with a table fork combine it with the chopped mint.

Scoop out about 1/2 tablespoon of the goat cheese mixture and press it evenly over all surfaces of a grape. Then roll the grape for a few seconds in the palms of your hands until the coating is smooth and even. Roll the grape in the pistachio mixture and place it on a large plate. Repeat with the remaining grapes. (The grapes can be prepared 2 days ahead. Cover with plastic wrap and refrigerate. Bring the grapes to room temperature 15 minutes before serving.)

When ready to serve, use a sharp knife to halve the grape balls and arrange the halves on a serving tray. Garnish the platter with one or two mint sprigs. Pass a platter of the grapes with small cocktail napkins.

 

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | SALAD | WOLFGANG PUCK

Recipes

 

More Recipes

Pistachio and Goat Cheese Grapes Appetizer

(c) 2010 Betty Rosbottom Recipes