CHEVRE GRAPES

1/4 cup salted pistachio nuts, toasted and finely chopped

24 Grape Cups (recipe follows)

5 ounces goat cheese, chilled

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

2.  Fill each grape cup with the goat cheese.

GRAPE CUPS

12 red or green round grapes, washed and dried

1.  Using a sharp knife, slice each of the grapes in half crosswise.  Trim the uncut sides of each half just enough to achieve a flat bottom so the grapes don’t roll around.

2.  Gently scoop out the flesh and the seeds of the grape, leaving enough flesh to keep grape stable and firm.  Repeat with the remaining grapes and store cut-side down in single layers on damp paper towels, tightly covered, in the refrigerator until ready to use.  Grape cups may be made 4 - 6 hours before filling.

Contact Tim Kemp by email.