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.
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 donít 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.